July 7, 2017 - 12:58pm
A raisin water question
ive been fermenting raisins over past 4 days and they're looking pretty active; have all floated to top of jar, lots of bubbles and a wonderful smell. So I reckon I'm good to make hamelmans Swiss farmhouse bread. My problem is I can't start the build for another 36 hours (I thought the raisins would take longer to ferment but weather had been warmer and more humid lately). My question is how long will the water lady before losing its leavening properties? Anyone any idea?
thanks