Sourdough Starter Grape Fermented Recipes

NANCY SILVERTON'S GRAPE SOURDOUGH STARTER

Steps:

• Wrap the grapes in well washed cheesecloth, tying 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 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 thoroughly 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 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.

WILD GRAPE STARTER

Steps:

• Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
• After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup whole wheat flour. Set aside for 24 hours at room temperature.
• Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
• Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

SOURDOUGH NATURAL GRAPE STARTER AND SOURDOUGH BISCUITS

Steps:

• FOR THE SOURDOUGH STARTER: Stir the 1 1/2 cups flour (use a soft wheat flour like White Lily if the primary use of your flour is for biscuits; if you vary frequently between biscuits and bread, use all purpose flour)and 2 cups mineral water or spring water together in a large plastic or earthenware bowl. Add the bunch of grapes, pushing it down into the gooey batter. Cover the bowl lightly, with cheesecloth or a dishtowel, so that the starter continues to get air. Leave the bowl in a warm place.
• Each day give the bowl another tablespoon of flour and one tablespoon of water, stirring to incorporate the additions. Within a couple of days the mixture should show signs of "starting," bubbling up a bit as yeasts feed on the starch and sugar. If this doesn't happen, throw the mixture out and begin again. Continue feeding the starter each day with one tablespoon flour and one tablespoon of water. If the mixture separates, stir it back together. After about 5 days, the starter will begin to smell sour. The smell won't be unpleasant, and won't overwhelm your kitchen.
• Let the starter ferment another few days, continuing to feed it. You'll end up with a mass that looks like a thick pancake batter. Remove the grapes with a slotted spoon, and discard them.
• Cover the starter, and refrigerate it. Take the starter out of the refrigerator the evening before you plan to use it, or even a couple of days ahead for a more sour taste to the bread or biscuits. Every time you use the starter, replenish it. For each cup of starter you remove, add 1/2 cup flour and 1/2 cup water. Let it sit on the counter again for about a day before putting it back in the refrigerator. If you don't want to use the starter at least once every week or two, just feed it that often: Pour off about a half cup of starter, and add 1/4 cup flour and 1/4 cup water.
• Properly tended, the starter can last for years, developing more complexity over time. It can be used for sourdough pancakes, breads, and other dishes in addition to biscuits.
• FOR THE SOURDOUGH BISCUITS: Preheat the oven to 425°F.
• Sift together the flour, and salt into a medium bowl. Add the starter, and stir with a sturdy spoon until the flour is incorporated in the dough. It will remain sticky.
• Flour a pastry board or your counter. Grease or flour your hands to make kneading the dough easier. Turn the dough out, and knead lightly a few times, just until it is smooth. The dough will remain soft. Pinch off pieces of dough about the size of eggs, or, for a more modern look, roll out the dough and cut it with biscuit cutter.
• Melt the bacon drippings (for real range flavor) or butter in a cast iron skillet or Dutch oven. Dip one side of the biscuit in the fat, and then put it in the pan with its other side down. (Or melt the fat in a small dish, dip each biscuit in the fat, then place the biscuit on a baking sheet.) Arrange the biscuits so they just touch one another, which helps them rise.
• Bake the biscuits 15 minutes. Serve them immediately. Makes 1 dozen biscuits.
• Texas Home Cooking.

LONG-FERMENTATION SOURDOUGH BREAD

Steps:

• Combine 2 cups flour, water, sourdough starter, butter, sugar, and salt in a bowl. Mix into a stiff batter. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.
• Turn dough into an oiled bowl, flipping to coat all sides. Cover the bowl with a clean towel and leave at room temperature to ferment 8 hours to overnight.
• Turn dough onto a liberally floured surface. Knead for at least 10 minutes, adding an additional 1/2 cup flour or more as needed; the dough should be very smooth and elastic when done.
• Butter a loaf pan. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in bulk, 4 to 12 hours depending on temperature.
• Preheat the oven to 350 degrees F (175 degrees C).
• Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.
• Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.
• Turn loaf out onto a rack and cool completely before slicing.