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Our restaurant pays homage to Pamela’s uniqueness and elegant style, her bacchanalian finesse and her absolute encapsulation of the 70s – the era in which she arrived on the island.

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Lee Milne’s Sourdough Recipe | Part 1

A GUIDE TO MAKING DELICIOUS HOMEBAKED BREAD

PART ONE – RAISIN YEAST

Ingredients:

350g Lukewarm Water
125g Raisins preferably organic and not oil coated.
20g Sugar

Method:

  1. Heat water to approx. 35 °C. Mix sugar, water, and raisins into a large glass jar with air-tight lid, and shake until sugar has dissolved. Place the jar in a warm place, preferably at 25-30 °C, if possible. Otherwise, it is good anywhere at ordinary room temperature. It will work. It will just take a little bit longer to start the fermentation process.
  2. Let it ferment for 6-7 days. Open the jar once a day and make sure there is no mold forming on the top. Give the jar a little shake once a day. The yeast is ready when all the raisins are floating and releasing lots of bubbles. Pour everything through a strainer, but take care not to spill the liquid. It’s the liquid that is the actual yeast.
  3. The yeast water can be kept for up to 2 weeks in the fridge.

Looking for the recipe & method for the Raisin Yeast Starter Dough?

SEE PART 2

Looking for the recipe & method for the Sourdough Bread?

SEE PART 3

Want a printable version? Click here.

Download Lee’s picture diary here.

Credits

Recipe by: Lee Milne


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