Sourdough Starter

⏱ 40350 mins 🍽 1 batch sourdough starter 🏷 Sourdough Breads

This recipe details the process of creating a sourdough starter from scratch using organic grapes, flour, and water. The initial mixture ferments for 10 days to two weeks at room temperature. Once active, the starter requires regular feeding to maintain its vitality. The guide also explains how to store the starter in the fridge for long term use between baking sessions.

Sourdough Starter

Ingredients

  • 1 bunch organic red grapes
  • 500 g unbleached strong white bread flour
  • 1 liter water
  • 100 g unbleached strong white bread flour
  • 150 ml water

Method

  1. Clean the grapes and enclose them within a piece of muslin or fine cheesecloth.
  2. Secure the cloth's opening with string or an elastic band, then gently crush the grapes inside using a rolling pin.
  3. Mix the flour and water together in a large bowl made from plastic, ceramic, or stainless steel.
  4. A bowl with a lid is ideal for this purpose.
  5. Press some juice from the grapes into the flour mixture, then submerge the entire cloth bag within it.
  6. Place a lid or plate over the bowl and allow it to rest at room temperature, approximately 20 C or 68 F, for 10 days to two weeks.
  7. The grapes will begin to ferment, causing the bag to inflate slightly from the released gases.
  8. Remove the bag from the mixture and press any remaining juice back into the starter.
  9. Discard the used grapes and the cloth bag.
  10. Give the starter a stir. it will now have a faint pink colour and a sour, grape like aroma.
  11. Next, discard roughly one third of the starter and mix in one portion of its feed.
  12. For the first two weeks, provide the starter with food twice daily, aiming for consistent intervals.
  13. Prior to each feeding, always discard 200ml of the existing starter mixture.
  14. While this may appear wasteful, it prevents you from accumulating an excessive amount.
  15. After this fortnight, your starter should be fully active and vigorous.
  16. Sample a small amount. it ought to have a subtle fizzy sensation.
  17. Continue the feeding routine if the starter lacks this fizzy taste.
  18. A cooler room temperature may extend the time required.
  19. Once it tastes fizzy, you can begin using it for bread baking.
  20. To maintain your starter, store it in the fridge and feed it just once a week unless baking more frequently.
  21. For infrequent baking, feeding intervals can be extended to two weeks.
  22. Refrigeration is essential as it decelerates the starter's activity.
  23. If stored at room temperature, daily feeding becomes necessary.
  24. Allow the starter a minimum of one day to recuperate between bread making sessions.

Nutrition (per serving)

Sodium42200 mg

Recipe details

CategorySourdough Breads
AuthorSackville