Nancy silverton's grape starter
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| Categories: |
Bakery, Fruits, Sourdough, Tarts & Pies |
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Ingredients:
| 2
| cup | Bread flour | | 2 1/2
| cup | Water | | 1/2
| lbs | Red grapes, stemmed |
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Procedures:
| 1 | The grape starter is from julia child"s new master chef book($17.95 retail). | | 2 | It is a recipe given by nancy silverton. | | 3 | It takes 10 days to complete but is then yours for life. | | 4 | 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. | | 5 | Cover tightly with a lid or plastic wrap secured with a rubber band. | | 6 | Leave at room temperature for 6 days, stirring once or twice a day for the six days. | | 7 | The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base. | | 8 | The mixture will begin to taste and smell slightly fruity, and the color will be strange. | | 9 | That is as it should be |
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