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Sourdough Starter #4 (From Grapes)

Sourdough Starter #4 (From Grapes) — uma receita da comunidade no Potlikkr.

Ingredientes

• 2.0 cup Bread Flour

Preparo (prévia)

1. 1

   Mix flower and water together in 2 quart glass or plastic container. Place the grapes in a double layer on a peace of washed cheesecloth and tie opposite corners together to form a bag. Lightly crush the grapes with a rolling pin or whatever. Swish the bag of crushed grapes through the sour dough slurry to soak it, then submerge it. Cover tightly with cover or plastic wrap and rubber band. Leave at room temp. for 6 days, stirring with a plastic or wooden spoon once each day. On day 7 lift out the bag of grapes and squeeze their juices back into the starter, then through the bag away. Stir up the starter thoroughly and transfer it into a clean non-metal container. Add 1 cup of bread floor and cup warm water to the starter. Place in the refrigerator. Repeat the one cup bread flour and one cup water for the next two days. Let set for 3 days a nd it is ready for use. Starter may be divided into smaller containers, but I suggest leaving it together. When used, replace with equal amounts of flower and water. If you do this the starter will keep under refrigeration almost indefinitely. If it goes over 6 mounts without being renewed throw out half of it and do the 3 day feeding again. If this sounds like too much I will be glad to share my starter with you. This starter needs feeding. Starting three days before you use it add 1 cu p flour and one cup water each day. Leave it out at room temp. After using what you need, refrigerate.

2. 2

   Now to the process. It takes 12 hours. What we are going to do is use one cup of flour, one cup and one teaspoon of water from the bread machine receipt to make a sponge.