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My review
Wild Grape Starter
Sharon
"Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is yeast. If you wish, you can switch to bread flour on the 5th day. The starter is fully active and ready to use in 9 days."
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Ingredients
servings 729 calsOriginal recipe yields 1 servings (1 cup starter)
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Directions
{{model.addEditText}} Print- Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
- After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
- Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
- Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.
Nutrition Facts
Per Serving: 729 calories; 4.9 g fat; 167.8 g carbohydrates; 19.4 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition
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Reviews
Read all reviews 3032 Ratings
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Most helpful positive review
7/28/2002
Most of the starter recipes you're likely to find either _cheat_, by using commercial yeast to kick start the process, or are- quite honestly- too fragile in their early stages. In the former...
Most helpful critical review
6/11/2007
I don't know what I did wrong, but my grape juice mush started growing mold by the third day at room temperaturen and I had to throw it out. If you know how to avoid this, the reviews sound grea...
Most helpful
Most positive
Least positive
Newest
7/28/2002
Most of the starter recipes you're likely to find either _cheat_, by using commercial yeast to kick start the process, or are- quite honestly- too fragile in their early stages. In the former...
11/25/2000
I used wine grapes from a local vineyard. This makes a very fast "sourdough" starter, with a less sour flavor than my regular sourdough. It has worked in all my favorite sourdough recipes that...
2/5/2004
This recipe produced a vital and active sourdough starter without any added commercial yeast. I use it at least once a week to keep it fresh and ready to go. It will raise a beautful loaf all by...
10/13/2000
I used store-bought red grapes with good luck. The flavor is truly San Francisco sourdough.
9/17/2007
I am on day seven and getting worried that it wont turn out! It seems such a weird way to make sourdough starter! But, I have my fingers crossed and a tasty sourdough biscuit recipe all ready ...
9/2/2000
I was glad to find this recipe, as I had only read references to this starter. It resulted in a nice tangy starter and was interesting to make
12/9/2005
This worked great. I did it in late fall, and the temperatures in my kitchen were pretty cold, so I let it sit an extra day. It is bubbly and active now, about a month after I started it. Two...
6/11/2007
I don't know what I did wrong, but my grape juice mush started growing mold by the third day at room temperaturen and I had to throw it out. If you know how to avoid this, the reviews sound grea...