Recipe

Place grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth or muslin, 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 wholemeal flour. Set aside for 24 hours at room temperature.
Measure 250ml starter, discard any extra, and transfer to a 1 litre glass or ceramic container with a lid. Stir in 250g (8 oz) bread flour and 250ml (8 fl oz) 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 250ml starter, add 250g bread flour and 250ml water. Alternatively, store in the refrigerator, and feed weekly.


Ingredients

• 900g (1 lb) grapes
• 125g (4 oz) wholemeal flour
• To feed the starter:
• 1kg bread flour, and more as needed

Comments

Normally I'm against killing but this article slaugtheerd my ignorance.

Posted by: YikRJzddTX - 12/12/11 14:57:49

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