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Homemade Natural Leaven - Raisin Yeast That's Stable Any Time of the Year

Homemade Natural Leaven - Raisin Yeast That's Stable Any Time of the Year

I learned how to make bread from a former work colleague, who now teaches bread making with a bread machine. During the cold season, it's good to allow it to ferment next to the rice cooker or electric hot water pot.

Ingredients

Raisins (non-oil coated)
90 g
Water
270 ml

Steps

1. Put lightly rinsed raisins and water in a jar sterilized by boiling. Store the jar in a warm location indoors. ※ Do not seal the lid tightly. there is a chance the jar could explode. I recommend using a jar with a gasket you can remove while fermenting.
2. Refresh the air once a day by opening the lid, then gently shake.
3. 【Day 2】 The water should turn raisin color. It will start to smell a bit like wine.
4. 【Day 3】 The raisins should start to release bubbles, and will look whitish.
5. 【Day 4】The raisins should all be floating, indicating that the yeast is done fermenting. The raisins should fizz.
6. 【Strain】 Strain through sterilized gauze, then transfer to a jar sterilized by boiling. ※ Store in the refrigerator.

Story Behind this Recipe

I had a long-held dream to make homemade bread with natural leaven. I think raisin yeast is the easiest, and most foolproof.

According to the season, I tried various fruit yeasts, but I like the deep aroma of raisin yeast best.