Basically, the grape sourdough starter is made with a small bunch of un-sprayed grapes (I think the recipe insists on un-sprayed because the yeast spores are on the skin, and maybe the spraying does something to them). You will use a TON of flour getting it started, after that, it just needs some maintenance. This takes about 2 weeks to develop, but it makes the best bread I have ever tasted, and, properly used, is as vigorous as any yeast.
1 lb grapes, pesticide-free and UNWASHED
4 cups lukewarm water, about 78 degrees
4 cups unbleached white flour
Make sure all of your bowls and mixing implements are scrupulously clean. This is important in the beginning. Put the grapes in a large piece of cheesecloth, tie with a string. Mix flour and water together in large non reactive container, mush the grapes a bit in the cheesecloth bag, holding it over the bowl, to allow the juices to go into the flour/water mix. Push the grape bag to the bottom of the bowl, and cover with the flour/water mixture. Cover with plastic wrap secured with a rubber band. Leave at room temp for three days.
Day 4: You should notice bubbling on the surface, and a ripe fermented aroma. The starter should not be pink or orange, if it is, throw it away. If it is a purplish black color, it is fine.
Refresh the culture by temporarily removing grapes, adding another cup of flour and another of water, stir, then replace the grape bag.
Cover again.
Days 5-9: it will look pretty vile at this point, but take heart. Just let it ferment.
On Day 10 begin regular feeding. Remove and discard the bag of grapes. Dump out all but about 2 cups of the culture.
Place in a new, clean container -- a large crock is best, something that can be sealed but is not airtight. You will be feeding this baby twice a day (the LaBrea book says to do it three times, but I find twice to be more than adequate). Don't worry this stage doesn't last too long.
Add two cups flour and two cups water at the first feeding. (morning)
For the evening feeding, dump out (or give to your friends, along with feeding instructions, or freeze some for an emergency) half the starter, then again, add 2 cups flour and 2 cups water.
Repeat for four days. At each feeding, dump out part of the starter, then replace with fresh flour and water. By day 14, your starter will be very vigorous, and you can store it in the fridge, and use it in any sourdough recipe. It is a good idea to take the sourdough out of the fridge the night before you plan to use it, freshen it with new flour and water, let sit overnight, and then use it in your recipe the following day. Or, you can use the starter to make a levain (see the Bread Alone cookbook, this is essentially a stiff dough made from starter that is further fermented to make a very tangy bread with wonderful texture -- my favorite).
I find that, after the initial two week period, the starter needs little maintenance. However, you should refresh it if you haven't used it in a while.
Carolyn
(2/7/00)
0 comments:
Post a Comment