Raisin water starter sourdough bread
A very interesting sourdough starter made from fermented raisins and a delicious whole wheat bread with olive oil and oregano.
Servings: 10
Calories: 200kcal
Ingredients
- For the starter :
- ⅔ cups (150 grams) fermented raisin water
- 1 cup (150 grams) all-purpose flour
- 1 teaspoon sugar
- For the rest of the ingredients :
- ⅔ cups (150 grams) spring water, warm
- 1 ⅔ cups (250 gram)s whole wheat flour
- ⅔ cups (100 grams) bread flour
- 2 teaspoons (10 grams) fine sea salt
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
Instructions
- In a large bowl mix raisin water, all-purpose flour, and sugar and keep in a warm place until almost tripled in volume (about 2-4 hours). Add the rest of the ingredients and knead well by hand or using a mixer with the dough attachment. The dough should be elastic.
- Cover with a wet towel and leave in a warm place until doubled in volume (about 2-4 hours). Knead a little more and shape the bread (or you can just put it in a large loaf tin or two smaller ones). Let it rise until almost doubled in volume and score the surface with a sharp knife.
- Preheat your oven to 390°F (200°C).
- Bake the bread for 10 minutes, lower temperature to 356°F (180°C) and bake for 40 more minutes. Let on a rack to cool. Eat!
Notes
For regular sourdough starter, you’ll need 300 grams starter 100% hydration
For a yeast starter, you’ll need: ⅔ cups (150 grams) warm water, 1 cup (150 grams) all-purpose flour, 1 teaspoon sugar, 1 packet (1 tablespoon) dry yeast
The rest of the ingredients and procedure remain the same.
For a yeast starter, you’ll need: ⅔ cups (150 grams) warm water, 1 cup (150 grams) all-purpose flour, 1 teaspoon sugar, 1 packet (1 tablespoon) dry yeast
The rest of the ingredients and procedure remain the same.
Nutrition
Calories: 200kcal
