Advanced Bread Making

Sourdough Starter

Stage 1

1 C. warm water (95-105*F)
1/2 teaspoon fresh yeast
1 C. buttermilk
1 1/2 C/ plain yogurt (two little cups)
2 C. all-purpose flour
1/3 C. semolina flour
1 C. unwashed medium red grapes

Combine the warm water and fresh yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the buttermilk, plain yogurt, all purpose flour and semolina flour to the bowl and stir until the ingredients are fully incorporated. Wrap the unwashed red grapes securely in a clean cheesecloth or small kitchen cloth and submerge the cloth in the mixture. Ferment at room temperature for 12 hours.

Stage 2

All stage 1 starter
2 C. all purpose flour
1 C. semolina flour
1/2 teaspoon yeast
2 C. warm water

Carefully remove the cloth with the grapes from the mixture, using a spatula to scrape any remaining starter off the cloth and back into the bowl. Squeeze the cloth containing the gapes over the bowl, capturing the juice in the bowl. Discard the cloth and the grapes, and stir the starter until the grape juice is fully incorporated. Add the all purpose flour ad the semolina flour to the starter. In a separate bowl (2c measuring cup) add the yeast to the warm water, stirring until the yeast if fully dissolved, then add this mixture to the starter. Mix the starter until all the ingredients are fully incorporated. Ferment at room temperature for 4 hours before using, or cover and place in refrigerator for future use.

Oh, and this makes enough starter to use for 4 bathes (8 loaves), so you might want to share with some people.