08/11/2025
Haii ... breadlovers .. my microorganic coming 😁😁🥰
According to some bakers, a traditional levain must be started with raisin yeast. I have no opinion about whether it is correct or not, but I do know that you get excellent bread.
Raisin yeast ( together with other types of fermented fruits or berries) sometimes goes under the definition wild yeast or natural starter to distinguish it from the traditional sourdough starter. I don’t think that’s correct. The only type of yeast that doesn’t qualify in the wild yeast family is commercial yeast.
Now, I’m not claiming that commercial yeast is something bad. It’s perfect for certain types of bread. But it won’t give you bread with that special, tasty crumb with a crunchy crust that only a bread made from a natural starter can provide. Raisin yeast is no exception.
As I have mentioned before, I find it very easy to bake with raisin yeast. Up to this date, I have never failed. I have however heard about bakers that have faced some problems. Some claim that you should only use raisins not coated with oil. I have used both types and never experienced any problems, but if you can find any without oil coating, preferably organic, I encourage you to use them. Unfortunately, the producers sometimes use palm oil, something that can only be considered as vicious.
So wait after 4 - 6 days 🥰🥰🥰🥰
