Recipe

How To Make Sourdough Starter Recipe

	Thegoldminer / All my dishes 1 year, 6 months ago I found this on Cooks Illustrated.com. and it was so interesting, grapes!, I think it will be interesting to all. JJ Prep:1500m Servings:8	Thegoldmine
	how to make it

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minitindel

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Ingredients

SOURDOUGH STARTER

Of the recipes for homemade sourdough starter the we tried, we had the best results with Nancy Silverton’s from Breads from the La Brea Bakery (Villard, 1996). The recipe below is a slightly abbreviated and simplified version of her recipe. You will need an instant-read thermometer, cheesecloth, and a 1-gallon container (ideally, one with a lid). Make sure that your hands and all utensils that come in contact with the ingredients are clean. Use King Arthur, Hodgson Mill, or Heckers/Ceresota all-purpose flour or Gold Medal or Pillsbury bread flour. Make sure to use filtered or bottled water; chlorinated tap water may affect the development of the culture. The starter will be ready to use in about 2 weeks.

Directions

For starter culture

1 pound pesticide-free organic red or black grapes, unwashed

32 ounces (4 cups) cups filtered or bottled water, about 78 degrees

19 ounces (about 3 3/4 cups) unbleached flour with 11 to 13 percent protein content

For refreshing the culture

Filtered or bottled water

Unbleached flour with 11 to 13 percent protein content

Day 1:

Set bunch(es) of grapes on large double-layered piece of cheesecloth. Tie opposite corners together to form a bag around grapes. Combine water and flour in 1-gallon container with lid and stir with rubber spatula until evenly moistened. Hold cheesecloth-wrapped grapes over container and squeeze them lightly with your hand, allowing juices to fall into container. Place grapes in container; use rubber spatula to stir mixture and then fully submerge grapes. Cover container with lid or with plastic wrap secured with rubber band. Let container stand at room temperature (70 to 75 degrees).

Days 2 to 3:

Mixture should form bubbles.

Day 4:

Mixture should form large bubbles and smell alcoholic. Refresh mixture by stirring in 1 cup flour and 1 cup water, about 78 degrees. Replace cover and continue to let stand at room temperature.

Days 5 to 9:

Mixture may appear separated, with liquid rising to top. If mold forms, remove it, then stir in 1 cup flour and 1 cup water.

Days 10 to 14:

(Triple daily feeding begins.) In morning, remove bag of grapes, squeezing to extract liquid; discard grapes. Stir mixture well, then pour off and discard all but about 2 cups (amount you discard can be reserved and turned into additional starters, if desired). First feeding: Stir in 1 1/4 cups flour and 1 cup water, about 78 degrees. Cover and let stand at room temperature 4 to 6 hours. Second feeding: Stir in 2 1/2 cups flour and 2 cups water, about 78 degrees. Cover and let stand at room temperature 4 to 6 hours longer. Third feeding: Stir in 5 cups flour and 4 cups water, about 78 degrees. Cover and let stand at room temperature for 12 to 15 hours. Repeat process next 4 days, pouring off all but 2 cups before feeding begins.

Day 15:

Starter is ready to use; it should form bubbles and should smell yeasty and nutty.

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Comments

minitindel 1 year, 6 months ago said:
YES I HAVE THIS AND LOVE SOURDOUGH BREAD I MISS LIVING IN CALIF BECAUSE IT HAS THE BEST SOURDOUGH BREAD IVE EVER TASTED........

juliecake 1 year, 6 months ago said:
I've never heard of grapes in sourdough but then I don't know all that much about sourdough except how wonderful it is. I love CA sourdough too, used to buy my bread at Boudeins (spelling is wrong). Theirs was sublime! Thanks for the post!

frankieanne 1 year, 6 months ago said:
Very interesting! Thank you.

mark555 1 year, 4 months ago said:
Ok this sounds both promising and intesting. I'm with the Pixi on this one.

thegoldminer 1 year, 4 months ago said:
I make no promises on this one. Just posted it as it was interesting.

sirocco_i 2 months ago said:
I have used this (started with grapes) and found a unique flavor profile by feeding it peaches, whole corn, champagne and beer (all occasional/ seasonal). It's a sturdy, flexible starter, but when developing the culture be sure to use sterilized equipment and clean hands, and avoid giving it your cold or bad mood! Also keep in mind: 'sour' tones develop from longer dough proofing times, not necessarily from the sourdough starter itself.

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