California Raisin Sourdough

California Raisins Starter After fermentation:

Day 1

1

50g Bread Flour
10g Wholemeal Flour
50ml Water
10g Fresh fruit (chopped)
NB. Set aside for approximately 18 hours.

Day 2

2

Add 50g California Raisin Starter to 50g of flour and 50g of water in a clean bowl.

Day 3

3

In a clean bowl, add 50g of California Raisins Starter to 50g of flour and 50g of water. Mix thoroughly.

Day 4

4

Remove 50g of starter mixture and mix with 50g of flour and 50ml of water.

Day 5

5

Remove 50g of starter mixture and mix with 50g of flour and 50ml of water.

Sourdough

6

In a mixing bowl, mix all ingredients with water using a dough hook.

7

Mix at low speed for 5 minutes and then at high speed for another 5 minutes.

8

Mix until dough is smooth and bouncy in texture. Allow the dough to rest for 1 hour in a covered bowl.

9

Divide dough into 2 portions. Shape and allow to proof until the dough doubles by three times.

10

Divide dough into 2 portions. Shape and allow to proof until the dough doubles by three times.