Hi, I used an Irish Barmbrack recipe using a sourdough starter. The recipe called for soaking 12 oz. of raisins in tea for two hours.(Raisins are drained before adding to dough.) Having read your recipe about the raisins and how the sugar from the raisins inhibit the dough rise, I thought maybe this is why the raisins are soaked --to remove the surplus sugar from the raisins.? What do you think? I got a nice rise using the sourdough starter but I had to cut the last fermentation time to finish the project before midnight! and so I could not taste the sourdough flavor.

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