Day 1: 08/07/2019
10:00 A,M. Eastern Daylight Saving Time (GMT -4)
- I decided on the dried fruit I will be using. I had some dried dates on hand and I picked up a package of one ingredient, organically grown raisins.
- using 120 Degree F. domestic hot water and a new sponge I washed the containers.
- The containers are left to air dry.
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Day 1: 08/07/2019
12:00 P.M. EDST (GMT - 4)
4. 74 Grams of raisins were mixed with 179 Grams of De-chlorinated NYC tap water, in the nearly sterile container.
5. 148 Grams of dates were mixed with 358 Grams of De-chlorinated NYC tap water in the larger nearly sterile mason jar.
The room ambient temperature was recorded to 73 degrees F.
08/08/2019
6:00 PM -EDST (GMT -4)
30 hrs. some raisins are floating very few bubbles visible. Mild raisin aroma. The dates do not seem to be doing a darn thing!
still at 73°? Get it up above 75° if ya wanna bake on the weekend. Try another on the side using just honey water, a teaspoon per cup of water and let it ferment. Toss in a few berries or chop up a fresh or dried tomato ?. You gotta have some of those around! :)
I guess I will have to do the hot water in the microwave trick. I like the honey idea but I'll save that on the back burner. Tonight I have levian build # 2 for Vermont sourdough.
08/10/2019
6:15 AM EDST (GMT -4)
Well I woke up to mold in the raisin jar. No bad odor just a nice mold colony. The date still have not done a darn thing. I scraped up the mold, add more raisins and more water. I moved bpyh jars to my oven with hot water. I will soon give up. The good news is my double batch of baguette levain is looking good.
Hey, aren't golden raisins golden because they're sulphured? I've always avoided them for that reason. Give the dark ones a try. Maybe you'll have better luck.
The double batch of Vermont sourdough is in the beginning stages of bulk ferment and looks a peach!
6 baguettes @ 400 grams by morning.
I was all excited to see your raisin journey. I just got mine going and now I don't quite know what to do with it. You're supposed to add it to your levain builds but I don't use levain builds, I just put the starter into the dough straight from the fridge. I guess just use the yeast water instead of regular water for the first mix/autolyse?
P. S. I started mine with dabrownman's recipe using raisins and a jump start of a teaspoon of dissolved sourdough starter water. And I added a half teaspoon of brown sugar. It got going really fast, like 2 days, kept on the Wedgewood proving shelf. You can do it! I'd ditch the golden raisins and chuck an organic apple in there instead...