Tag Archives: Raisin sourdough

June 23rd, 2013

Bread with Wild Yeast from Honey


I baked already with wild yeast before it get popular in the different bread baking discussion boards. But then the wild yeast was still called “Raisin Sourdough”. After the first test I did not spent a lot of thoughts on this kind of yeast. The theory worked, so I started with new experiments…

Until I read about a “Apple Wild Yeast” somebody grew in store bought pasteurized apple juice.  But as we all should knew is pasteurizing a methode for conserve food. And that works by shortly heating up the juice (or milk or what ever) to kill all microorganisms. And that means, that even the precious “wild yeast” in apple juice is dead!

So what is growing in this apple juice? In most of the recipes, a spoon full of honey is added to the mixture. And as I explained before a lot of nectar is yeast can be found in honey. These nectar yeast start to ferment the honey as soon as the honey is diluted with water. This principle is used for brewing mead. Sometimes apple juice is added to the honey as a nitrogen source to speed up fermentation. But it can also be done only with water and honey. And so I started to think about growing wild yeast from honey…

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April 21st, 2010

Wheatbread made with Raisin Sourdough

Weizenbrot mit Rosinensauer

After I made the Raisin sourdough I had to bake a bread with it! Because I was not sure how good this would work I decided to do a simple wheat bread with just some seeds added for more flavour. I decided to use roasted sesame and flaxseeds, because that is a combination I like very much.

When kneading the dough could not find a difference to normal dough made with sourdough but the crust get a wonderful dark golden red hue, darker and more shiny then my normal breads. I think that is due to the high sugar amount in the “chef”.

The bread rise good and had a nice open crumb and mild sourdough flavour. Not sour at all, that is how I like my breads!

And like always I sent it to Susans weekly Yeastspotting!

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April 21st, 2010

Raisin sourdough

RosinensauerteigI 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.

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