Wild Grape Starter Recipes

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NANCY SILVERTON'S GRAPE SOURDOUGH STARTER



Nancy Silverton's Grape Sourdough Starter image

This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. This is the best Sourdough Bread Starter that I have had the pleasure of making. It is easy, quick to prepare and gives your breads the best sourdough flavor around. I have also posted her famous Recipe #316417 here. Please feel free to search the web for more of Nancy's bread recipes using this starter. I have found breads of all walks, pancakes, waffles, etc.

Provided by Brandess

Categories     Low Protein

Time 10m

Yield 2 cups

Number Of Ingredients 3

2 cups bread flour
2 1/2 cups water, un-chlorinated
1/2 lb red grapes, unwashed organic stemmed

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



Wild Grape Starter image

Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is yeast. If you wish, you can switch to bread flour on the 5th day. The starter is fully active and ready to use in 9 days.

Provided by Sharon

Categories     Bread

Yield 1

Number Of Ingredients 2

1 pound grapes
1 cup whole wheat flour

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.

Nutrition Facts : Calories 729.1 calories, Carbohydrate 167.8 g, Fat 4.9 g, Fiber 19.2 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 15.1 mg, Sugar 76.6 g

WILD GRAPE JELLY



Wild Grape Jelly image

I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.

Provided by Jan in Lanark

Categories     Jellies

Time P1DT5m

Yield 5 cups

Number Of Ingredients 4

3 lbs wild grapes, stemmed
3 cups water
4 1/2 cups sugar
1 (85 ml) package liquid pectin

Steps:

  • In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
  • Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
  • Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
  • Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
  • Bring to boil over high heat, stirring constantly.
  • Stir in pectin.
  • Return to full boil and boil hard for one minute, stirring constantly.
  • Remove from heat and skim off foam with a metal spoon.
  • Pour into sterilized jars, leaving 1/8 inch headspace.

Nutrition Facts : Calories 884.4, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 229.2, Fiber 2.5, Sugar 221.8, Protein 2

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