RAISIN’ YEAST
Ferment raisins to make your starter
Another way to make a starter is to place 3 T raisins in a jar with
1 t sugar. Top up with warm water until covered. Seal with a lid and leave in the warmest part of your kitchen, but not in direct sunlight, for six days. You’ll notice bubbles starting to form. Once six days have passed, open the jar. It should pop, releasing the gases, and smell yeasty. Mix ½ cup of the liquid with 125 g Eureka wholewheat flour, cover and leave at room temperature until it starts to bubble. Transfer it to a clean jar, seal and keep in the fridge until ready to use. Take it out of the fridge 4 hours before use. Once you’re done, feed it with more water and flour and keep in the fridge. Repeat this process every time you need it. If you aren’t using it, feed it every week – remove half and discard or give it away – and add more water and flour. Use the raisins to make a fruit loaf.
The focaccia can be shaped into smaller loaves or baked as a freeform loaf. Add toppings of your choice”