There are many ways to make raisin yeast water. I have tried many of these methods to figure out which one is the best.
I also tried so many kinds of yeast water and ended up making sandwich loaves with raisin yeast because it doesn’t have any typical (unpleasant) flavors.
Generally, it takes a week to be able to make bread, but with this method it takes only five days if you can get the right temperature to ferment your raisin yeast water.
This raisin yeast water is very healthy and makes good bread as well.
Ingredients:
- 45 g raisins(* I use organic Thompson raisins. they are NOT coated with oil, I recommend to use organic one.) The oil will disturb the yeast to elaborate.
- Purified water or Spring water. NO using tap water. (Chlorine will kill the yeast.)
- A jar (I use emptied jelly jars all the time.)
Method :
Day1:
1) Sterilize your jar: Put the jar in the boiling water for a few minutes and take it out. Leave it until they are dry.
3) Shake the jar vigorously * Tighten the lid
Close up
4) Keep the jar at 82 F / 28℃. * Tighten the lid
The right one with lid is correct. The left jar is the other method that I tried to compare with my original one. I will explain to you why the no lid method is not good at the end of this process.
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 or spring water until double the raisins.
* Keep the jar at 82 F / 28℃. Tighten the lid
Day 2 :
7) Shake the jar vigorously as many times as you can. * Keep the jar at 82 F / 28℃. Tighten the lid
—- I shook the jar vigorously around 6:30 am ~ 8:20 pm – thirteen times. * Tighten the lid
*All the raisins stayed on top of the water.
6:20 am
8) At night close the lid not too tight and 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.
Day 3:
9) In the morning, Shake the jar vigorously. *Close the lid not too tight and not too loose
10) Refrigerate the jar after you hear some fizzing sound.
*Close the lid tightly after shaking vigorously. If you don’t hear the sound, keep the jar at room temperature at 82 F to do (9) process again.
Day 4:
11) In the morning: *Close the lid tightly after shaking vigorously and put it back in the refrigerator .
Day 5:
12) In the morning : Shake the jar vigorously. Tighten the lid and put it back in the refrigerator.
* I smelled a bit strong alcohol which means fully fermented, but she needs more rest before baking bread.
* The smell of alcohol has weakened after shaking.
13) At night (Approximately 12 hours later)– IT IS READY TO BAKE!
To make *levain for my sandwich loaf with raisin yeast water.
*Levain is a mixture of water and flour that has been converted into a leavening agent through the process of fermentation. This method gives a lot of benefits: The taste and rich volume to the bread.
Levain
- 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.
——————————————————————————
Day 6: 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
Method
- Mix all the final ingredients and the levain except the butter and salt.
- *Autolyze 30minutes. ( * The dough gets rest. Auto-rise.)
- Add the salt and butter and knead the dough until you pass a window pane test.
- Bulk fermentation at the room temperature until triples.
- Preshape
- Shape
- 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, rotate 180 degree the loaf pan and bake 10 more minutes until golden brown.
I couldn’t use the ” cold oven method” because I was using the oven an hour ago before
It tastes good and the crumb is soft and very goo volume with fruity aroma, which came from the raisins, the scent was very limited and very pleasant.
————————————————————-
Comparison:
5/26 7 :00 am–
10:30 am–
5/27 5:50 am
Comparison of the crumb:
No lid
* I don’t like the No lid bread because I smelled strong yeast (brewer or yeasty smell)when I put it in my mouth.
The No lid raisin yeast water itself has no strong yeast smell neither taste which gave me a big 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.
Good luck on your raisin yeast water!
Happy baking!
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Thank you so much for your detailed instructions on making yeast water. I love your pictures and your step by step instructions! I tried three jars, one with dried apricots, one with dried organic raisins, and one with dried cranberries. Today my apricot had the fizzy sound when I shook it! I’m so happy and I’ve put it in the fridge like you said to. But my raisins had a white layer on top which smelled weird & no bubbles… I’m so sad and I’ve thrown it away. Nothing is happening in my cranberries too… I wonder what I did wrong? How can I tell if raisins have oil coating? I wanted my water to be strong so I put a lot of fruit in each jar! And I shook it… Every day…
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July 8, 2013 at 5:07 pm
Hi Edelweiss,
Thank you so much for your very kind words! You definitely made my day!!
Hmmm.. Unfortunately I don’t know if rasins are coated with oil or not. I haven’t had any problem with oraganic Thompson raisins. What kind of bland did you get?
Don’t be so sad please. You will be able to make healthy raisin yeast water unless you don’t give up. 🙂 Please let me know if you have any question. I want to help you until you are succeeded. 🙂
I am so glad that you could make apricots yeast water! I hope that the cranberry yeast water will be good too.
Cheers,
Akiko
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By the way, I’ve never baked a single loaf of bread before, so your instructions on the baking process are a bit advanced to me…. I know you write for experienced bakers, but I’ll do my best and hope I get a good loaf with a nice crumb like yours!
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Hi Edelweiss,
If you have any question, please let me know about your problem as I told you on the last reply that I made for you.
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Hi Akiko,
Thanks for sharing. I do have some questions though.
1) Is raisin yeast water the same as “モルト溶液” or “モルトシロップ” in Japanese?
2) I’ve used my raisin yeast water to make the levain which has now doubled in size. Can I use it to make baguette dough? Do I just use it instead of the preferment in your baguette recipe?
Thank you.
Matt SG
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Akiko
May 31, 2014 at 2:43 am
Hi Matt,
You’re welcome, it is my pleasure.
1) No, raisin yeast water is not the same as “モルトシロップ”. We call “モルトエキス” instead of “モルト溶液”.
Raisin yeast water = レーズン(raisin) 酵母(yeast water).
” モルトシロップ” or “モルトエキス” = Malt extract. Malt syrup (モルトシロップ) in English is not equal to Malt extract(モルトエキス ), isn’t ?
2)Yes,I think so. Although I haven’t succeeded for the baguette that I am able to achieve with yeast water levain that you are trying to use.
I want to have the levain dough for baguette to go slow process ( long fermentation ) in the refrigerator, but I can’t control. my dough rises too fast in my refrigerator.
If I am not too late, you may be interested in this recipe here.
http://www.thefreshloaf.com//node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread
The dough will be really wet and probably feel difficult to handle. Or, it may be helpful to see her ratio of sourdough : flour that you use for your baguette.
I hope you will have a successful baguette you are aiming for! You motivated me to retry raisin yeast levain baguette again.
Thank you, too!
Happy baking,
Akiko
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Matt SG
June 5, 2014 at 5:42 am
Hi Akiko,
Thanks for your reply.
This is because I have some Japanese recipe books which use “モルト溶液” and “モルトシロップ” in the recipes so I wanted to make sure.
I used the raisin yeast water levain as preferment and it works. However, it needs some tweaking. Will try again next time!
Best,
Matt SG
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Akiko
June 5, 2014 at 5:40 pm
Hi Matt,
Thank you for updating your progress.
Yes, they use “モルトシロップ” ( I ever seen the word of “モルト溶液” . I will look up after.)
to make crispier baguette, in addition to have nice color on the baguette, especially when you use instant yeast.
I am looking forward to hearing your update!
Happy baking,
Akiko
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Hello and thank you for your great effort for all of us 🙂
I am trying to make raisin water for the second time.
Both times over a week. Reason is my raisins never float to the top.
The water is brown but the raisins remain at the bottom the whole time. Does not fizz or smell alcohol either.
Raisins used: Dole, California seedless 100% natural raisins. Ingredients: Raisins.
Water: Winco, purified drinking water, ingredients: purified water, calcium chloride, sodium bicarbonate.
Any ideas?
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Akiko
September 10, 2015 at 3:44 pm
Hello, Sarah! Thank you for your kind words.
The raisins that you used must be coated with oil or something. I strongly suggest to use Organic Raisins. You can get them at Local organic stores. I hope it helps to you. Please keep me updated of your raisin yeast water! Good luck!!!
-Akiko
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James
December 2, 2015 at 6:23 am
Hi Akiko San, I love your website so much that I don’t want to close it. Having it open and ready, so I can remember to read it everyday. I am trying to explore natural yeast so people around me can have healthy bread. Thank you.
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Akiko
December 2, 2015 at 6:19 pm
Hi James! If I am not mistaken, are you the one who visited before? I have baked bread yet. 🙂 I lost my interest since my oven got weak.. 😦 I need to buy an industrial oven. lol I am so glad that you like my site. 🙂 -Akiko
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Nadiah
January 18, 2016 at 5:21 am
Hi Miss Akiko.. I felt relief after found this site since I’m very new in making bread with natural yeast 😶😶. However, I would like to ask you if you open the jar once daily, since I saw a few site that will do that in order to let oxygen in. Thank you 😊
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Akiko
January 18, 2016 at 8:57 pm
Hi Nadiah! Thank you for visiting my site. 🙂
<I would like to ask you if you open the jar once daily, since I saw a few site that will do that in order to let oxygen in.
Yes. I opened my raisin yeast water jar once a daily, which I shake it daily. 🙂
Happy Baking, Nadiah!
-Akiko
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Nadiah
January 18, 2016 at 11:17 pm
Ooooo ok… Thanks for the answer 😁
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Akiko
January 18, 2016 at 11:58 pm
You’re welcome. I hope you are succeed for your bread that you achieve for .
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Jess Kappes
May 24, 2019 at 3:49 am
5/23/2019 I’m pleased with the way that raisinyeastwater.wordpress.com handles this kind of issue. Usually on point, often contentious, consistently well-written and stimulating.
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