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Raisin water starter sourdough bread 4

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.
Course Appetizer, Bread
Cuisine Mediterranean
Keyword Bread, olive oil, oregano, raisin water, sourdough
Prep Time 10 hours
Cook Time 50 minutes
Total Time 10 hours 50 minutes
Servings 10
Calories 200 kcal
Author The Hungry Bites


  • For the starter :
  • 2/3 cups (150 grams) fermented raisin water
  • 1 cup (150 grams) all-purpose flour
  • 1 teaspoon sugar

  • For the rest of the ingredients :
  • 2/3 cups (150 grams) spring water, warm
  • 1 2/3 cups (250 gram)s whole wheat flour
  • 2/3 cups (100 grams) bread flour
  • 2 teaspoons (10 grams) fine sea salt
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil


  1. 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.
  2. 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.
  3. Preheat your oven to 390°F (200°C).
  4. 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!

Recipe Notes

For regular sourdough starter, you’ll need 300 grams starter 100% hydration
For a yeast starter, you’ll need: 2/3 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.