Wild Grape Starter

Recipe View 1 hrs 12 mins Stem the grapes into a medium mixing bowl. Crush them thoroughly with your hands to release their juices. Cover the bowl with cheesecloth to allow air circulation while preventing contamination. Set aside at room temperature for 3 days.

Recipe View 24 mins After 3 days, you should observe bubbles in the grape juice, indicating that fermentation has begun. Strain the liquid through a fine-mesh sieve, discarding the grape skins. Return the strained liquid to the bowl and stir in 1 cup of whole wheat flour until well combined. Set aside at room temperature for 24 hours.

Recipe View 1 hrs 36 mins Measure out 1 cup of the starter mixture. Discard any excess. Transfer the 1 cup of starter to a clean, 1-quart glass or ceramic container with a lid. Stir in 1 scant cup of bread flour and 1 cup of water. The mixture should resemble a thick batter; adjust the consistency by adding more water or flour as needed. Cover the container loosely with the lid to allow for gas exchange. Let stand at room temperature for 24 hours. Repeat this feeding process the following day. You should start to notice some activity, such as bubbles forming within the mixture. Repeat the feeding process twice more, discarding a portion of the mixture each day to prevent it from overflowing.

Recipe View 1 hrs 36 mins The starter should now be quite active, exhibiting vigorous bubbling and a noticeable increase in volume. Begin feeding it regularly, every 4 to 6 hours, doubling the starter each time. For example, if you have 1 cup of starter, add 1 cup of bread flour and 1 cup of water. Alternatively, you can store the starter in the refrigerator to slow down its activity and feed it only once a week.