that is what I do. I make the yeast water from raisins. Then use it as the water portion of a standard ratio of flour / water starter feeding - ie say, 90 g yeast water + 90 g flour. This starter rises vigorously in a 75 deg kitchen - triples in a few hours. Has a nice orange tint. Then this starter is used in your bread recipe. You can keep feeding this dough starter with flour to keep the fruit yeast strain going although it will blend with yeast naturally in the flour I would guess over time.

• Reply