Recipe for fruit enzyme juice
50g black or gold raisins, washed 250g water
1 Wash and clean a plastic container. It is recommended that you get a container that is transparent so you can see the activities during this process. 2 Gently wash and rinse your raisins under running water, and put it into the washed plastic container. 3 Pour 250g of water (room temperature water is fine) into the container and close the lid. Gently shake the container, then tighten the lid of the container and set aside. 4 Keep the mixture at room temperature. 5 For the next four days, be sure to open the lid daily and lightly stir the mixture with a plastic or wooden spatula or spoon, and cover the lid once you are done. You should be able to see some bubble activity, and there should be a fragrant fruity smell from the mixture. 6 By the fifth day, you should see most of the raisins floating up to the surface of the water, and this is an indication that the fruit enzyme juice is ready to move on to stage 2.
The first stage of natural yeast cultivation requires you to develop the fruit enzyme juice that you will need to use to start your natural yeast.
Start your own natural yeast using fruit enzyme juice.
50g active fruit enzyme juice 50g unbleached bread flour
Proceed to stage 2 on the fifth day. Mix the fruit enzyme juice and unbleached bread flour in a clean container. Mix well with a plastic or wooden spoon until well combined. Set aside at room temperature to allow the natural yeast to start its activities.
Day 6 to Day 14
From the 6th to the 14th day, make sure that you adhere to this step everyday: Pour away 80g out of the 100g of your natural yeast starter, then add 40g of bread flour and 40g of water to the remaining natural yeast starter, and mix well with a plastic or wooden spoon until well combined. Set the natural yeast starter aside at room temperature to allow the natural yeast to start its activities.
The purpose of this step is to continually ‘feed’ your natural yeast mixture with food and water. Day 15 Your starter is now an active natural yeast starter. At this point you can either keep the starter in the chiller if you are not planning to use it for baking yet, or you can refresh it for your next bake.