Re-Using Yeast Water Raisins : Y/N?
Hey,
Pictured here is the old and the new, side by side. (Insert metaphor here) lol. Actually it's of a jar of spent raisins from 2 batches of Raisin Yeast Water and a jar containing a refreshed batch with new raisins I made over the weekend.
As you can see, the spent raisins are piling up but I'm reluctant throw them away or dump them in random baked goods. I need the yeasty liquid they make not more cookies. So I was wondering if the spent raisins could be used a 2nd, 3rd, maybe 4th time to make more yeast water.
The residual liquid that collected at the bottom of the jar of the spent raisins is just as fizzy as the day I strained them. I've been shaking and aerating the jar everyday along with the refreshed one.
I'll make sure to post the answer on my RSW blog post so others can find it. :)
-wendy
They are perfect additions for challah, raisin bread, fruit cakes etc.
Thanks for the suggestions. I've heard a about using them in a variety of breads, cakes and cookies. But I need more yeast water and organic raisins are expensive. So it would be nice if I could get more than one batch of yeast water from them. That's what I'm asking.
-wendy
cost of regular raisins. Once your YW is going you don't need to use organic ones anymore. I switched mine to apples because the cost of even regular raisins was ridiculous and AYW was better anyway. There is always some apple on sale for 99 cents a pound around here. You can reuse them by just adding more water, shaking and let it sit for a day - until the raisins fall to the bottom of the jar. During cherry season I use them for the food which makes the YW a beautiful cherry color - but talk about expensive:-)
to make extra YW. I've baked with active, "re-cycled" YW without problems. However, I've not re-cycled more than once.