How to make raisin yeast water
There are many ways to make raisin yeast water, which I tried some of them to figure out which way is the best.
I also tried so many kind of yeast water and ended up with raisin yeast because it doesn’t have any typical flavors when I make any kind of breads.
Generally it takes a week to be able to make bread, but my way takes 5 days only if you can get the right temperature to ferment your raisin yeast water. This raisin yeast water is very healthy and make good bread from my experiment.
- 45 g Raisins( * I use organic Thompson raisins. they are NOT coated with oil, I recommend to use organic one)
- Water ( I used purified this time, I also use filtered water from a refrigerator. NO using chlorine water .
- A jar ( I use emptied jelly jars all the time.)
1) Sterilize your jar: put the jar in the boiling water for a few minutes and take it out .
Leave it until it is dry.
3) Shook the jar vigorously * Tighten the lid
4) Keep the jar at 82 F / 28℃. * Tighten the lid
5) 4-5 hours later : * Keep the jar at 82 F / 28℃. Tighten the lid
After shaking vigorously * The raisins are soaked with the water. Now it is the time to add more water.
6) Add some purified water until double the raisins.
* Keep the jar at 82 F / 28℃. Tighten the lid
7) Shake the jar vigorously as many as you can. * Keep the jar at 82 F / 28℃. Tighten the lid
—- I did that was 6:30 am ～ 8:20 pm — shook the jar vigorously 13 times. * Tighten the lid
* All of the raisins stayed up to the top of the water.
8) At the night ＊Close the lid not too tight not too loose.
* I think that the yeast needs to get some oxygen to breath to activate for over night, therefore, No more
close the lid tightly because the raisins stayed up to the top of the water for a half day.
9) In the morning Shake the jar vigorously. ＊Close the lid not too tight not too loose
10) Refrigerate it when you hear shwwwwww… sounds while it was fermented at 82 F.). *Close the lid tightly after shaking vigorously.
11) in the morning: *Close the lid tightly after shaking vigorously and
Put it back in the refrigerator .
12) In the morning: Shake the jar vigorously. Tighten the lid and put it back in the refrigerator.
* I smelled a bit strong alcohol smell which means fully fermented but it needs more rest before baking bread.
* The alcohol smells was weaken.( mild level)
13) At the night( Approximately 12 hours later)– READY TO BAKE!
To make levain for my sandwich loaf with raisin yeast water.
- King Arthur all purpose flour 149g
- Raisin yeast water 107g
—————-The day before———–
1. Pour 107 g raisin yeast water into the container.
The result of the PH level test
Added 149 g KA AP and made the levain.
Viscosity: Hard. I had to knead the dough by hand.
* “Hard ” means that there is a lot of sugar in the dough.
Next day— Final dough
- King Arthur bread flour 301g
- 1 egg yolk + Whipping heavy cream=58g
- Water 144g
- Sugar 13g
- Butter 29g
- Salt 6.8g
- Mix all the final ingredients and the levain except the butter and salt.
- Autolyze 30minutes.
- Add the salt and butter and knead the dough until you pass a window pane test.
- Bulk fermentation at the room temperature until triples.
- Bake 35 minutes at 410F until golden brown. *Cold oven method: Spray a couple of time in the oven and put the loaf in. Set up 284F for 20 minutes. increase the temperature to 410F for 10 minutes, lotate 180 degree the loaf pan and bake 10 more minutes until golden brown.
I couldn’t use ” cold oven method” because I was using the oven an hour ago before
The taste was really good. nice volume. The crumb was not wet, it was nice texture.
I smelled a bit of fruity smell from the raisins when I sliced it after 5 hours I baked, but the smell was very slightly and very pleasant.
7 :00 am–
5/27 5:50 am
Comparison of the crumb:
* I didn’t like No lid bread because I smelled strong yeast ( brewer or yeasty smell )when I put it in my mouth.
No lid raisin yeast water itself has no strong yeast smell neither taste , which gave me a surprise.
Our taste gives us more details than this PH test in my opinion.
For reference, I want to mention about yeast water and other natural yeasts that I learned from books, online, and my experiments.