I love (kitchen)experiments. And when they are bubbling and fizzing I love them even more. That’s the reason why I could not resist when I read about raisin sourdough on Chaosqueen’s Kitchen. I read about rising wild yeast that are living on dry fruits on Pain de Martin and Orignial Yeast, too.
And it is really simple to prepare this kind of sourdough. Organic raisins are mixed with honey sugar water and kept on a warm place. After 5 days the mixture bubbled strongly and had a strong alcoholic smell. The Raisin water (without the raisins) is then mixed with flour to create the sourdough.
I decided that 30°C would be the best because yeast grows best at this temperature. So I put the mixture in my microwave with light turn on, leaving the door ajar. Inside I have then constant 30°C.
Chaosqueen recommend using organic raisins that are not sulfured (that would kill the yeast) and that are not treated with oil. Most of organic raisins here are treated with oil and somehow I miss the second recommending so I used oil treated raisins and it worked very dine. After 5 days the mixture was very bubbly and after mixed with flour the sourdough doubled its volume after four hours. It taste very mild, a little bit sweet because of the high amount of sugar in the raisin water. It reminds me of the sweet starter I used to bake Pandoro for Christmas.
- 150g organic raisins
- 75g sugar
- 30g honey
- 300g Water
Madre (1. Feeding)
- 105g flour Type 550
- 75g raisin water
Chef (2. Feeding)
- whole madre
- 105g flour Type 550
- 75g water
Dissolve honey and sugar in water and pour the mixture over the raisins. Cover the bowl and place it on a warm place (28°C-30°C). Let it ferment for five days, stirring thoroughly once a day.
At the fifth day pour the raisin water through a sieve, save the liquid and fill it into glass jars. The raisin water can be kept in the fridge for some months.
To prepare the madre mix raisin water with flour and ferment at 30°C for 4 hours until the volume has doubled. Now mix madre, water and flour and ferment at 30°C for 4 hours. Now you can keep the chef in the fridge for 2 weeks and use it like a sourdough starter.