Sourdough Starter: Grape Fermented

Recipe by Sam Saguaro
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    loaf sourdough bread, preferably from San Francisco (they claim to have the best)
  • 14
    ounce yeast, 1 packet active dry
  • 2
    cups warm water (not boiling)
  • 2
    ounces red wine
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DIRECTIONS

  • 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.
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