70g medium flour (for seeding)

Starting seed 100g (fermented seed)

Natural yeast dough 100g (fermented species 2)

Medium flour 100g (fermented species 2)

Washed 100g raisins (concentrate)

Water 100g (concentrate)

10g of sugar (concentrated liquid) relative to food

50 grams of concentrated liquid (starting seeds)

Medium flour 100g (fermented species)

60 grams of water (fermented species)

50 grams of water (fermented species 2)

77 grams of fermented seeds

Medium powder 310g

6.4 grams of salt

About 208 grams of water

Recipe method:

1. Mix into a sterilized, airtight glass bottle. During the cultivation period, it is best to maintain a constant temperature of 26°C, open the bottle cap, stir 1-2 times a day, and provide fresh air.

2. If it normally takes about 4-6 days to complete, the finished raisins will swell and float, with some sediment at the bottom and a lot of white foam on the surface.

3. Mix the starting materials and knead until the surface is smooth. Place it in a container at room temperature of 25℃-26℃ for 12 hours. The dough will expand to at least 1 times in size.

4. Then use 100g medium flour, 100g starting seed, and 60g water 12 hours for an update. Updated four times. The dough should expand to at least 1 times in size

5. Take out the natural yeast dough in advance before use, refresh it once with 100g of natural yeast dough, 100g of medium flour, and 50g of water. Take 77g as fermentation seed. Refresh the rest twice and store it in the refrigerator.