Raisin sourdough starter (mysterious movements)

In some sourdough bakeries in Japan, raisin leaven has been used to make the dough rise instead of sourdough. Raisin leaven has more fermentation activity and can make the bread softer and less sour tasting. They bake hard bread such as baguette, Pain de Campagne, and even croissant by using raisins leaven.

HOW TO MAKE A RAISIN SOURDOUGH STARTER
(in the case of Bakery `Lapin Noir`)

1. 200g raisin + 800ml water

2. Let it rest for 5-7days at 26 degrees celsius.

Note:
Making a raisin starter takes at least 5 -7 days to cultivate the bacteria.
In order to make a second batch of raisins starter quickly, all you have to do is to add a little amount of the cultivated bacteria to the 2nd batch from the 1st batch you created ( it should already contain 200 grams of raisins and 800 milliliters of water) and wait for at least 1-2 days.

HOW TO MAKE A RAISIN LEAVEN (in the case of Lapin Noir)
   • Raisin leaven for sourdough bread  (myster...  

1. Mix wheat flour into a raisin starter
Raisins starter : wheat flour = 100 : 100

Note:
In Lapin Noir, they mix the different ratios of whole wheat flour into this.
For example, when they make a raisin leaven for a baguette, they add 20% of whole wheat flour. In this case, raisins starter 100, wheat flour 80, whole wheat flour 20.
The more amount of whole wheat flour you use, the stronger the fermentation activity of the leaven becomes and the better smell it has.
However, the color of that bread becomes brown, not white. (In Lapin Noir, there are three types of raisin leaven (whole wheat ratio: 20, 50, 100)

2. Let it rest for 30 hours

3. Add wheat flour and water into the (starter) dough.
(starter) dough : wheat flour : water = 200 : 200 : 200

4. Let it rest for 6 hours

5. Then after resting add wheat flour and water into the (third) dough.
(third) dough: wheat flour : water = 600 : 600 : 240

Note:
If you want to get leaven liquid, you should add 600 ml of water into the dough. In Lapin Noir, they make leaven in a solid state because it is easier to work on.

6. Finally, let it rest for 5 hours for the last time, after that you can have the raisin leaven.

Lapin Noir KUROUSAGI：
Lapin Noir KUROUSAGI is a long-established bakery that has been around for over 20 years in Japan. They cultivate their own natural leavens and bake 60 different kinds of bread daily using five different leavens. All the nuts are organic, and the vegetables and other ingredients are chosen to be as healthy as possible.

The bakeries in Japan which use raisin leaven:

1. Lapin Noir KUROUSAGI（ラパンノワール くろうさぎ）    • 60 kinds of bread from 5 different natural...  

2. OBST (オプスト)
   • Baking bread with a wood fired Oven | Open...  

3. KINOHIGE（木のひげ） - Opening Soon

4. KOKUZO（穀蔵） - Opening Soon

Shoot & Edit : Reiya Watanabe
Email : reiyadesu154649@gmail.com

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