Raisins in Sourdough Starter

I've seen quite a few recipes for sourdough recently that include some raisins or raisin soaking fluid in the recipe. I've been wondering why they are used, is it because they contain enzymes that break starch down into sugar to make it easier for the yeasts to digest? Thanks for your help!


The tastiest bites delivered to your inbox!

Show 6 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.