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    GRAPE STARTER


    Source of Recipe


    ?

    Recipe Introduction


    The grape starter takes 10 days to complete but is
    then yours for life.

    List of Ingredients







    2 c Bread flour
    2 1/2 c Water
    1/2 lb Red grapes, stemmed



    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. Cover tightly
    with a lid or plastic wrap secured with a rubber band.
    Leave at room temperature for 6 days, stirring once or
    twice a day for the six days.

    The bag of grapes will eventually appear inflated, and
    liquid will begin to separate from the flour base.
    The mixture will begin to taste and smell slightly
    fruity, and the color will be strange. That is as it
    should be. By the sixth day the bag of grapes will
    have deflated, the color will be yellow, and the taste
    pleasantly sour; the fermentation is complete. The
    starter is living but weak, and it needs to be fed.

    Remove the grapes and squeeze their juices back into
    the starter. Stir it up thouroughly and transfer it to
    a clean container. (Although you can use it after just
    one feeding, the starter will be stronger and
    healthier with the full treatment) You can refrigerate
    it until you're ready to proceed.

    Three days before you plan to use it, stir 1 cup flour
    and 1 cup water into the container, blending well.
    Let stand uncovered at room temperature until it
    bubbles up - 3 to 4 hours - then cover and
    refrigerate. Repeat this for the second and third day.

    Store the starter tightly covered in the refrigerator
    where it will keep perfectly for 4 to 6 months.- after
    which it's a good idea to pour off all but 2 cups and
    give it another feeding. Before using the stored
    starter for bread, however, give it the full 3-day
    feeding schedule once again to restore it and to tone
    down excess sourness.

    Recipe




 

 

 


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