Raisin Starter

The California Raisin Marketing Board has released a booklet of bread-making formulas that use a natural yeast starter cultured in raisins. The technique was developed in Japan, which used raisins and sake rice wine as yeast starters in the period after WWII. The yeast starter is formed by mixing water, raisins, sugar and malt syrup. The resulting "brew" is fermented from 4 to 6 days and can be used as a starter for one to two months depending on the season. Bread produced with the raisin starter does not have a noticeable fruit or raisin taste, but is more savory in flavor. The booklet also includes formulas for starters made from beer, sake and lemon. Raisins should be stored away from brick and concrete so as to avoid moisture. They have a 15 month shelf life when stored between 40 and 50 degrees Farenheit. They can also be frozen.

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