Nancy Silvertons Grape Sourdough Starter
Unleash the magic of natural fermentation with Nancy Silverton's Grape Sourdough Starter, a masterful method that celebrates the art of old-world baking. This unique sourdough recipe harnesses the wild yeast found on organic red or black grapes to create a vibrant and tangy starter base, perfect for crafting artisan breads. With just three simple ingredients—unbleached all-purpose flour, filtered water, and unwashed grapes—and a little patience, you'll nurture a bubbling, aromatic starter in just over a week. By blending tradition with simplicity, this recipe is ideal for sourdough enthusiasts looking to elevate their bread-making skills. Whether you're an experienced baker or a curious beginner, this grape-based starter brings depth and character to your loaves while connecting you to the time-honored practice of fermentation.
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Recipe Information
Ingredients
- 2 cups Organic red or black grapes (with stems)
- 3.5 cups Unbleached all-purpose flour
- 2.5 cups Filtered water (room temperature)
Instructions
Place the organic grapes (do not wash them as this will remove their natural yeast) into a piece of cheesecloth or a clean kitchen towel and loosely tie it into a pouch.
In a large mixing bowl, combine 2.5 cups of unbleached all-purpose flour and 2 cups of filtered water. Stir with a wooden spoon until the mixture is smooth. This is your initial starter base.
Submerge the grape pouch into the flour-water mixture. Use a spoon or your hands to ensure the pouch is well immersed.
Cover the bowl loosely with plastic wrap or a clean towel to allow airflow while keeping out debris. Leave the mixture at room temperature, ideally between 70-75°F (21-24°C).
Each day for the next 8 days, stir the starter once daily to keep it aerated.
On day 4, remove the grape pouch and discard it. By this point, the mixture should have started bubbling and forming a pleasant, fruity aroma. If not, give it another day or two.
On day 8, feed the starter by discarding half of the mixture, then adding 1 cup of unbleached all-purpose flour and 1/2 cup of filtered water. Stir until smooth and let it sit at room temperature for another 12-24 hours until bubbly and active.
Once the starter is bubbling and smells tangy, it is ready to use. Transfer it to a clean jar or container with a loose-fitting lid, and store it in the refrigerator. Feed it once a week by discarding half and replenishing it with equal parts flour and water (e.g., 1 cup of flour and 1/2 cup water).
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 46.8 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 945 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
