Raisin water starter sourdough bread

Step 1

In a large bowl mix raisin water, all-purpose flour, and sugar and keep in a warm place until almost tripled in volume (about 2-4 hours). Add the rest of the ingredients and knead well by hand or using a mixer with the dough attachment. The dough should be elastic.

Step 2

Cover with a wet towel and leave in a warm place until doubled in volume (about 2-4 hours). Knead a little more and shape the bread (or you can just put it in a large loaf tin or two smaller ones). Let it rise until almost doubled in volume and score the surface with a sharp knife.

Step 3

Preheat your oven to 390°F (200°C).

Step 4

Bake the bread for 10 minutes, lower temperature to 356°F (180°C) and bake for 40 more minutes. Let on a rack to cool. Eat!