Whats the difference between wild yeast starter and traditional sourdough starter?

A raisin yeast starter is created by fermenting raisins in water to cultivate wild yeast, often resulting in a sweeter and more fruity flavor profile. A traditional sourdough starter is made by mixing flour and water to capture wild yeast and bacteria from the environment, developing a more tangy and complex flavor over time. The key difference is the source of yeast: raisin yeast starter relies on the yeast from raisins, while traditional sourdough starter uses yeast naturally present in flour and the surrounding environment.

How many times can I use raisin yeast starter?

A raisin yeast starter can be used indefinitely as long as it is properly maintained. With regular feedings of flour and water, similar to a traditional sourdough starter, it can continue to produce the necessary yeast and bacteria for baking. The key is to keep the starter healthy by feeding it consistently, ensuring it remains active and viable for continuous use.

Can I maintain raisin yeast starter or is it only used once?

You can definitely maintain a raisin yeast starter, not just use it once. After the initial activation with raisin water, you treat it like a traditional sourdough starter by regularly feeding it with flour and water. With consistent feedings, your raisin yeast starter can be kept active and used for baking repeatedly, just like any other sourdough starter.

How do I maintain a raisin yeast water starter?

There are several ways you can maintain raisin yeast water starter such as the traditional way with discard and a no-discard method. To maintain the starter, reserve 15-45 grams and feed it with equal amounts of water and flour by weight. For example, if you reserve 15 grams of starter, mix in 15 grams of water and 15 grams of flour. Mix well, cover with a lid and keep refrigerated. The slow active yeast will stay healthy at a low temperature.

How often do I need to feed my raisin water starter?

Try to feed your starter once a week to keep it healthy. If you go longer than that, no worries! Just strengthen it before you plan to bake bread.

How do I strengthen my starter?

Feed your starter with a starter 1: water 1: flour 1 ratio by weight and keep it at room temperature

Wild Yeast Starter (No Discard Sourdough)

Description

Create your own wild yeast starter for delicious homemade sourdough bread. Follow this easy recipe to start baking with wild yeast!

Ingredients

Units Scale

50 g raisin yeast water (or any wild /fruit yeast water)
150 g bread flour or whole wheat flour
100 g raisin yeast water or water

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Instructions

Sterilize: Bring a pot of water to a boil and add add the jar, lid and any mixing utensils.
Day 1: Add 50 grams of raisin yeast water and 50 grams of flour, and mix well. Cover and let it sit at room temperature until it doubles in size, marking the container with a rubber band or tape to track its expansion. In warmer temperatures around 30°C, this typically takes about 6 hours, while in colder conditions around 20°C, it may need 12 to 24 hours. Once doubled, refrigerate for 6 to 12 hours.
Day 2: Add 50 grams of water or raisin yeast water and 50 grams of flour, and mix well. Use a rubber band to mark the highest point, keep at room temperature and then once double in size, which will take less time than the initial rise—approximately 4 hours in summer and 8 to 12 hours in winter. Refrigerate for another 6 to 12 hours after doubling. If the dough rises slowly or minimally during the first rise, opt for more raisin yeast liquid; otherwise, stick with water.
Day 3: Add 50 grams of water or raisin yeast water and 50 grams of flour, and mix well. Use a rubber band to mark the highest point, keep at room temperature and then once double in size, which will happen more quickly than before—around 2 hours in summer and 4 to 6 hours in winter. After rising, refrigerate for 6 to 12 hours before using it to bake bread.
Refrigerate: Store the completed original seed in the refrigerator. Mix equal parts water and flour about once every three days and leave at room temperature for a while. Once bubbles appear, store in the refrigerator (feeding). Since the yeast weakens with each passing day, it is recommended to use it up after two or three feedings. Feed the starter the day before you plan to make bread.
To maintain the starter: If you use 60 grams of the wild yeast starter, add 30 grams of the same flour and 30 grams of raisin yeast water

Notes

If the starter is not thriving even after feeding, it means that the yeast liquid was not strong enough and may need to start over. You can add a small amount of dry yeast when making bread dough, or utilize it in sweets. If you notice any abnormalities in the starter, such as a sour smell, turning grey, or becoming runny, please discard it.

Prep Time: 3 days