Wednesday, May 16, 2012

Dough: Oatmeal Sourdough Raisin

I seem to enjoying eating and cooking seasonally inappropriate food. I drink light beers in the winter and dark ones in the summer. I started my sourdough starter last summer and baked bread through the height of the summer heat. Then I did not bake bread all winter. And now? Since it's summer again - I BAKE!
This is a sourdough raisin oatmeal sourdough loaf. My starter is almost a year old and is getting stronger all the time. I love the raisins in this loaf! You soak the raisins in the sourdough sponge overnight and it makes them all nice and plump. I used really old dried up raisins this time and they still came out nice and soft. The bakery I used to work at soaked them in water overnight but I really think that putting them in the sponge is the way to go.

Submitted to Yeastspotting


  1. No recipe! I thought I would pass on the idea that you can soak the raisins in the sourdough sponge. It'll taste awesome. I'm sure it would work for any standard sourdough recipe that calls for an overnight sponge!