How to make it

  • Note: All ingredients must be at room temperature to enable the starter to work effectively. Cold ingredients slow down the starter's action.3
  • When removing the starter from your jar for use in a recipe, always add back flour and water to form the original consistency, I add equal parts flour and warm water to what I used in the recipe. If I used 3/4 cup of starter I add 3/4 cup of warm water and 3/4 cup of flour and let it stand overnight before putting it back in the refrigerator.
  • I try to use some starter in something once a week so that I can feed the starter with fresh flour. Also I take it from the fridge and let it come to room temperature before use. You might just take it from the fridge the night before you intend to use it.
  • Recipes #1-3 & 5
  • Mix well, Place mixture in warm place for 3-4 days until bubbly and smells sour; then refrigerate the starter.
  • ----------------------------------------------
  • Recipe 4
  • Pour milk into your container. Let stand for 2 days at room temperature, until really sour, add flour. Let mixture set in worm place for 1to 2 days, until bubbly and smells sour. Refrigerate it, after using starter remember to replenish the liquid with milk instead of water.
  • ___________________________________
  • Recipe 6
  • Being Sky Clad (clothed only in the surrounding sky) at the dawn of the new day harvest your grapes with silver shears (this step is optional)
  • Crush the grapes slightly, and measure out about 2 cups into a glass bowl. Add the flour and water.
  • Mix with a wooden spoon until the batter has become thick and gooey.
  • Cover the bowl with a clean towel and let it sit at room temperature overnight.
  • The next day, check the starter for bubbles of gas coming to the surface, a sure sign of fermentation. Be patient: This can take as long as 5 days in some environments.
  • Once the starter has begun to ferment, strain out the grapes and “feed” the starter with a bit of flour and water.
  • You can use the starter right away, or you can let it sit for another few days. The longer you let the starter ferment, the stronger the flavor of your bread will be; after about 4 days, chances are it will be too sour to eat.

Reviews & Comments 3

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    " It was good "
    frankieanne ate it and said...
    I have an abundance of seedless white grapes on the property where I live so I decided to try #6. I cut the recipe in half. This starter smells awful. Just really, really awful. It is also very hard to strain off the grapes as starter isn't supposed to touch metal. Luckily, I have a wooden slotted spatula and was able to get most of them. I did that on day 2 hoping it would help with the smell. Stirred in 1 tablespoon each of flour and water. There were a lot of little pieces of grapes that got left behind. By day 3 I was about ready to throw the whole thing away because of the smell but then I noticed bubbles coming up from the starter!! Hey, its working!! I poured off the liquid that had risen to the top which also got rid of some of the little pieces of grapes as well. I added 1 tablespoon of flour and water again. On day 5, there still was a smell but it wasn't nearly as bad. I stirred it all up and put it in the refrigerator.
    On day 6 I decided to use the starter. I made some pancakes with it and the pancakes didn't have much of a sour taste at all. I tasted a dab of the starter on its own and it does have a really sour taste. I wish I had time to make some bread with this but I did cut the recipe in half and there isn't really enough and now I wish I had made bread instead of pancakes. Seems this is a short term sourdough, too. But, the sourdough on its own has a really, tasty sour flavor. Although it still stinks.
    All in all - I would say this works just great! I will probably try it again and make the whole recipe so I have enough to try something else with it. I think the next time I would try not crushing the grapes. I read somewhere the yeast is on the skin anyway. But, I do have to say I hate the smell of the thing.
    Oh. I skipped the optional step 1 as well. :)
    I added some pictures and put this in IMI. Started it on September 7 and today is 9/13/14.
    Forgot to label all my pictures. #3 is day 6, #4 is pancake batter and #5 is Superb Sourdough Pancakes
    Sourdough Starter 6
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  • Good4U 7 years ago
    LOL Thanks Mark.:-) Right on!
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  • midgelet 7 years ago
    Love the photo!
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  • lovebreezy 7 years ago
    Oh thank you--I was goinng crazy looking for your recipe.
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