California Raisin White Starter

FORMULA

Ingredients Bakers % US/Oz Metric/g
Day 1
Water at 80ºF 44 32 907.2
California Raisins 22 16 453.6
Day 3, 4, 5, 6, 7, 8
Bread flour 67 48 1360.8
Day 9 
Bread flour 33 24 680.4
Water 33 24 680.4
Total 199 144  6082.4 

PROCEDURE

  1. On Day 1, combine water and raisins; let stand in a warm place for 48 hours.
  2. On Day 3, strain, reserving liquid and discarding raisins. Mix 1 cup of the raisin liquid with 8 ounces of flour; let rest at room temperature for 24 hours.
  3. On Day 4, reserve 8 ounces of mixture and discard the remainder. Mix with 8 ounces water and 8 ounces flour; let stand for 12 hours.
  4. Repeat Step 4 two times per day for 5 days more. (This will increase the yeast cell density and add acidity to the starter.)
  5. On Day 9, save all of the starter (24 ounces) and feed it 24 ounces (3 cups) of water and 24 ounces of flour.
  6. The starter is now ready for use in bread

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