Mix all ingredients in a sterilised jar.
Keep the covered jar in room temperature for 5 to 7 days.
Open the bottle lid every day to release the bubbles and allow for exchange of air.
The fermentation is complete once the California Raisins are floating on top with a lot of bubbles. This California Raisin Liquid can be kept for up to one month in the refrigerator.
Obtain 100 ml from the strained California Raisin Liquid and mix with 100 g of strong bread flour. Keep covered and set aside for at least 12 hours and when you see bubbles.
Discard half the mixture and add 100ml of water the next day. Mix until well dissolves then add 100g of flour mix and combine. Cover and ferment for another 12 hours until mixture doubles and turns bubbly.
Uncover, discard half of the mixture and then add 100ml of water and another 100g of flour mix.
Ready to refresh again.
Ingredients
Directions
Mix all ingredients in a sterilised jar.
Keep the covered jar in room temperature for 5 to 7 days.
Open the bottle lid every day to release the bubbles and allow for exchange of air.
The fermentation is complete once the California Raisins are floating on top with a lot of bubbles. This California Raisin Liquid can be kept for up to one month in the refrigerator.
Obtain 100 ml from the strained California Raisin Liquid and mix with 100 g of strong bread flour. Keep covered and set aside for at least 12 hours and when you see bubbles.
Discard half the mixture and add 100ml of water the next day. Mix until well dissolves then add 100g of flour mix and combine. Cover and ferment for another 12 hours until mixture doubles and turns bubbly.
Uncover, discard half of the mixture and then add 100ml of water and another 100g of flour mix.
Ready to refresh again.