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| Home -> [Bakery, Fruits, Sourdough, Tarts & Pies] -> [Grape starter Recipe] |
Grape starter
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Bakery, Fruits, Sourdough, Tarts & Pies |
Rating: |
0 |
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Ingredients:
| | COOKING WITH MASTER CHEFS | | | FIRST DAY | | 1/2
| lbs | Stemmed red grapes | | 2
| cup | Bread flour | | 2 1/2
| cup | Water | | | THREE DAYS BEFORE USING | | 1
| cup | Flour | | 1
| cup | Water | | | TWO DAYS BEFORE USING | | 1
| cup | Flour | | 1
| cup | Water | | | ONE DAY BEFORE USING | | 1
| cup | Flour | | 1
| cup | Water |
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Procedures:
| 1 | It takes 10 days to complete but is then yours for life. | | 2 | Wrap the grapes in well washed cheesecloth, tieing the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. | | 3 | Cover tightly with a lid or plastic wrap secured with a rubber band. | | 4 | Leave at room temperature for 6 days, stirring once or twice a day for the six days. | | 5 | The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. | | 6 | The mixture will begin to taste and smell slightly fruity, and the color will be strange. | | 7 | That is as it should be |
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