To make the raisin yeast water: Sterilize a jar with hot water. Add the raisins and water.

Let the jar sit in a warm place for 7 to 8 days. Every day open the lid and stir a little to let fresh air in. When the raisin water is foaming and bubbly, it's ready! Strain it before using - you can use this for any recipe calling for raisin yeast water.

To turn the yeast water into a starter dough: Mix the ingredients fro day 1. Let sit in a warm place for 24 hours (28°C if possible)

On day 2, mix the ingredients for day 2. Let sit in a warm place for 24 hours (28°C if possible)

On day 3, mix the ingredients from day 3. Let sit in a warm place for 12 hours (28°C if possible).

Now you have your raisin/wild grape starter ready to use for baking!

How to refresh the starter: Discard most of the starter leaving behind just a little (for example, keep 100g).

The percentage is 100% leftover starter, 200% flour and 140% warm water. For example, 100 g starter + 200 g flour + 140 g water. Mix in a pinch of salt too.

Let sit in a warm place for 4 to 8 hours, then store in the refrigerator until ready to bake. Refresh every 2 or 3 days.