Homemade Sourdough Starter with Organic Raisins

My newest 'pet', sourdough starter, is made with organic raisins. I got this pack of raisins (any organic raisins will work) for the salad and realized that I can use the rest of it to make a raisin sourdough starter. That's how a new bread experiment began.

Day 1:
50g filtered water (chlorinated tap water will kill the natural yeast on the raisins and grains)
2 tsp organic whole wheat flour
2 tsp organic bread flour
2 tsp organic raisins
2 tsp natural yogurt (I used natural Greek yogurt)

• Keep the mixture in a 500ml clean glass container for 24 hours at room temperature.

 
Day 2: (No picture of day 2 but it looked just like day 1)
Add to the mixture in the glass container
50g filtered water
2 tsp organic wheat flour
2 tsp organic bread flour

• Leave the mixture for another 24 hours at room temperature.

Day 3:
Add to the mixture in the glass container
100g filtered water
4 tsp organic wheat flour
4 tsp organic bread flour

• Leave the mixture for another 24 hours at room temperature.

There were a lot of bubbling activities in the canister on day 3. It's coming alive!

Day 4:
Strain the mixture and remove the raisin.
50g of the strained starter 
100g filtered water
125g organic bread flour

•  Leave the mixture for another 24 hours at room temperature.

Day 5:
50g of starter from day 4 (discard the remaining starter)
100g filtered water
125g organic bread flour

•  Leave the mixture for another 24 hours at room temperature.

Day 5: 8am

Day 5: 2pm

Day 6:
Get another clean glass container then proceed
50g starter (mixture from day 5)
100g water
100g organic bread flour

• Leave the mixture for another 24 hours at room temperature.
• You have nurtured a sourdough starter.

Day 6: 10pm after feeding at 8 am

The rubber band marked the amount of fresh starter I had.

 
Feeding the starter:
To feed the starter, take out the amount needed to make your bread but always reserve 100g of it to continue to feed as your master starter with the following amount of flour and water.
Feeding routine:
100g starter
200g water
200g organic bread flour


Now, the sourdough starter is ready to be used.

Note:

• If any black mold is found in the container or in the mixture, discard the mixture and start again.

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