Grape Starter for Bread
Baking and Desserts • Author's
Description
The starter can be stored in a tightly sealed container in the refrigerator for 4–6 months. Three days before using the starter, it needs to be fed, as described in steps five and six.
Ingredients
- Wheat Flour 5 cups
- Water 5½ cups
- Merlot Grapes 10 oz
Step-by-Step Guide
Step 1
In a container, mix 2.5 cups of water at 70°F with two cups of flour. If there are lumps, it's okay; they will dissolve later.
Step 2
Place the grapes without stems in a double-layered cheesecloth, tie the corners to form a pouch. Gently crush the grapes with a rolling pin and submerge them in the flour mixture. Seal the container tightly with a lid or plastic wrap. Leave at room temperature for 6 days, stirring every day.
Step 3
The pouch with grapes will gradually float to the top, and the mixture will separate. Its color will become quite unusual, and it will have a slight fruity smell. This is normal. On the sixth day, the grapes will float, the mixture will turn yellow, and it will taste pleasantly sour: this means fermentation is complete. Now the starter needs nourishment and growth.
Step 4
Remove the pouch with grapes and squeeze all the juice into the starter, discarding the grapes. Mix the starter well and transfer it to a clean container.
Step 5
Stir in one cup each of flour and water into the starter, leave the container uncovered for 3–4 hours until it starts to bubble. Then cover with a lid and refrigerate for a day.
Step 6
The next day, stir in another cup each of flour and water, again leave at room temperature until bubbles appear, then refrigerate. Repeat this process one more time the following day, and after resting in the refrigerator, the starter will be ready for use.
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