Recipe for fruit en­zyme juice

Food and Travel (Singapore) - - Fresh From The Oven -

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.

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