Recipe by Sam Saguaro
Sourdough began six thousand years ago in ancient Egypt. Bakers found that fermented dough added to fresh ingredients imparted a wonderful taste to their bread it also made it raise and gave it a terrific texture. Over the years, master bakers, in an attempt to improve found that better tasting leavening could be made from fermenting grapes. This grape fermented sourdough was all but forgotten by most, but here, I have found a somewhat simple method to recreate it.
Top Review by Sydney Mike
Had let my previous starter lapse, but now I'm back in the sourdough business, what with this interesting, simple starter! Thanks for the boost! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]
- 1⁄2 loaf sourdough bread, preferably from San Francisco (they claim to have the best)
- 1⁄4 ounce yeast, 1 packet active dry
- 2 cups warm water (not boiling)
- 2 ounces red wine
Directions See How It's Made
- Dry the bread on a cookie sheet in the oven.
- Grind finely in a blender.
- Add yeast to warm water and dissolve.
- Mix the fine bread crumbs, water/yeast mixture and wine well. Place in a non-metallic bowl or tub and cover loosely (lid will pop off if you cover it tightly) placing a damp towel over all. Set in a warm place (top of fridge) and leave out overnight (12 - 24 hours).
- Mix the starter down with a non-metallic spoon and you are ready to go! Use in any recipe calling for sourdough starter. To store, place it in the refrigerator. To use, take out and let it stand until warm. (it will start to bubble). It will keep as long as you keep using it. To replenish what you use, just add a cup of flour and a cup of water and let the starter sit out overnight.