The raisin yeast that I started off at the beginning of the UK lockdown in March is still bubbling! It has sat on the fridge with very sporadic periodic teaspoons of sugar added when I remember.
Today I used some commercial yeast to seed my Stollen dough starter, but it’s pretty un-bubbly. Maybe I am used to my active sourdough starter, but I’m unimpressed. So I am going to add some of the raisin yeast to give it some welly. Let’s see what happens!