Growing a sourdough starter doesn't have to be complicated. This recipe gives you a fresh batch of liquid sourdough starter to use in any of your recipes. It easily captures wild yeasts and thanks to the sugars in the raisins, it speeds up the fermentation of the sugars.

Step 1
50 gr Water
5 gr Raisins (washed thoroughly before using)
50 gr of Whole Wheat Flour

Wait 48 hours.
Discard the top of your starter.

Step 2
50 gr Starter
50 gr Water
50 gr Bread Flour (or high protein flour)

Repeat Step 2 for 30 days every other day. If you live in hot weather (like I do) please try to feed your starter once a day.
TIP: If you see some hooch going on, don't panic...that's a sign that your yeast is hungry and ready to be fed.
TIP II: if you don't see anything happening, leave it to ferment for longer. If you don't see anything happening after the second or third feeding, use the cheesecloth again and leave for another 48 hours.

Once your sourdough starter is ready, you can feed it, wait for it to peak and store it in the fridge and feed them before you use them. I usually feed it at least once a week (if I don't use it). Also, I managed to go on vacation and left the starter in the fridge for up to 3 weeks.

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