Sunday, October 16, 2011

Dough: Raisin Sourdough

I've made this recipe repeatedly. It's so yummy! The raisins, soaked overnight, in sourdough starter get so moist and yummy!
I tried a new shaping technique this time. I wanted a large round loaf. I only have oval proofing baskets so I jerry-rigged something. I lined a mesh colander with a flour covered tea towel. Then I placed the colander in a bowel - so that the bread would remain round - and not have a flat top. It worked out perfectly! So - rig that S&*^!

Raisin Sourdough - originally from The Wooden Spoon
1 cup starter
1 cup warm water
2 cup flour
1 cup raisins
 Leave on counter overnight.

1 tablespoon yeast with 1/2 cup warm water
Combine with
1/4 cup oil
1/4 cup brown rice syrup (or brown sugar)

Knead in 3 cup flour.
Cover and let rise for 1 1/2 hour.
Shape. Rise 1 hour.
Bake 350 for 35-40 minutes.


  1. All of your bread posts have been so inspiring and informational. Thank you.

    By the way, I nominated you for a Liebster Award! For more info, go to my post. Cheers, mate!

  2. This bread looks so hearty and like it would make awesome toast!