Emily Laurae

0 Day 1: Add 450 grams of warm water, 80 grams of honey and 150 of grams sugar in a bowl, stirring until the sugar and honey have completely dissolved. Place 220 grams of raisins in an airtight container and pour honey water on top. Seal tightly and set in a warm spot in your kitchen. Done for the day!
1 Day 2-3: Shake the sealed mixture twice a day, making sure to place your container back in a warm spot while the fermentation process continues. Again, make sure to place your container in a warm spot throughout the week to increase activity and help with fermentation.
2 Day 4-6: It’s time to introduce some fresh air into your mixture! Unscrew the cap of your container and place it gently on top. Throughout the next few days, the raisins will continue to rise to the surface and bubbles will signal growing activity within!
3 Day 7: By now your yeast water is bubbling and the raisins have risen to the top of your container! Time to measure out 60 grams of yeast water and mix with 60 grams of bread flour. Place the lid gently on top, making sure not to seal, and let sit overnight. The next morning you will see signs of fermentation — large bubbles amidst the mixture proving it is active and happy!
4 Day 8: Weigh 100 grams of your yeast water and bread flour mixture that has sat overnight into an airtight container, discarding the excess. Add 100 grams of bread flour and water, mixing to combine and seal tightly. Continue this same process morning and night, discarding any excess until a teaspoon of your starter floats on water. This means your starter is strong enough to be used in various recipes!
5 Heads Up! Those leftover raisins and yeast water? Don’t throw them out! The fermented yeast water can act as a sweet cooking wine for various recipes and the raisins can also be repurposed for use in other recipes as well!