Questions on Yeast Water
I have been using raisin and tea yeast waters to wonderful results--my family and I love the flavour more than that of my old sourdough starter, but the culture got a bit tired and I was not sure if I was keeping it strong enough because I was maintaining the culture incorrectly. I was thinking that what might be better is to feed it a little spoon of sugar most every night, refresh the water after I use some, and once a week or so toss in some new raisins--I also did not refigerate it and would prefer not to, just because I like to check it often and I like to keep it fairly warm and active, I also bake quite frequently. In the past it was a once or twice weekly feeding of sugar/ refreshment of water and fruit. I am thinking the constant little snack of sugar will keep it better up to par, any thoughts?
I also read some articles on yeast water here on TFL in hopes to find some sort of more precise guide on how to feed it, but instead came across a loaf or two that was made with no starter builds, just by mixing the YW in with the flour. Previously I did two builds at 100% hydration @ about 4-5 hours apart to be sure it could leaven, by the second build it would double if not triple in volume. But I am intrigued by one just replacing the formula's water content with just YW, no builds at all. How long would that take to leaven the bread fully?
Thank you for the help!