This raisin born starter is my second pet, and I was excited to see how the bread will turn out.
I made pain de campagne, I often make this with my first sourdough starter, so it is good way to compare.
Pain de campagne is country bread, rustic and simple. It contains flour, rye flour, starter, salt and water.
Because it is simple, it is great simply eating with butter or making cheese toast next day.
The raisin starter was very active, creating much bigger air bubble than my first sour-dough starter, (he was born from apple+wheat), and it was quick raising as well.
Well, proofing time depends on room temperature, say 8 hours first and 1+1/2 hours second, where my first starter needs 8,9 hours first and 12 hours at second.
I think the raisin leaven one has mild favour and slightly sweet smell. It’s quite different from my first starter. It’s a good one for people who doesn’t like or not familiar to sour bread like heavy rye bread.
I realised that this might be the reason why people in Japan who starts baking natural yeast bread prefer to use raisin starter first.
Very interesting to have different flavour, I love to make another leaven to try, maybe rye one next time. But, first, I should work on baking better bread with my two starter pet. Lot more to learn, and lot more bread to bake (and eat!)
Have a nice weekend.