|California Raisin White Starter|
|California Raisin Rye Starter|
|White raisin starter||1||8|
|Sweet and Sour Bread Dough|
|Unbleached white flour||2|
|California raisin rye starter||5||5|
|Pate fermenté (3 hours)||5|
|Total appr. wt.||19||12|
California raisin white starter
Combine 2 lbs. of water and the raisins; let sit in a warm place for 48 hours. Strain the raisins and reserve the liquid. Mix 1 c. of raisin liquid with 8 ozs. of flour; let rest at room temperature for 24 hours. Reserve 8 ozs. of this mixture and discard the rest. Mix it with 8 ozs. of water and 8 ozs. of flour; let sit for 12 hours. Repeat the previous step 10 times (for 5 days). On the final day (nine days after starting the process), save all of the starter (1.5 lbs.) and feed it 1.5 lbs. of water and 1.5 lbs. of flour. Refrigerate for 24 hours; then let sit at room temperature for 8 hours.
California raisin rye starter
Mix all ingredients three minutes on medium speed. Rest at room temperature for 6 hours; then refrigerate for 14 hours. Remove from the refrigerator four hours before next feeding. On days two and three, use 1 lb. 8 ozs. of the mixture from the previous day as the starter.
Sweet and sour bread
Combine all ingredients except the raisins, and mix on medium speed for five minutes. Add the raisins; mix until incorporated. Bulk ferment for 30 minutes; scale into 10-oz. pieces. Roll the dough into a 7-in. by 9-in. rectangle; sprinkle with 2 ozs. of raisins. Roll the dough into a loaf. Dust the loaf with rye flour, and place on a sheet pan to proof for 45 minutes at 80°F. Cut an s-curve on the top. Bake at 395°F with steam for 30 to 40 minutes. Spray with water when the loaves come out of the oven.
Yield: 31 10-oz. loaves