Sourdough Starter Grape Fermented
Unlock the magic of wild fermentation with this Sourdough Starter Grape Fermented recipe! Featuring unwashed organic grapes, this unique method harnesses the natural yeast found on grape skins to create a vibrant, bubbly sourdough starter with a subtly fruity undertone. Perfect for sourdough enthusiasts looking to explore an ancient, artisanal technique, this recipe combines simple ingredients like unbleached flour and non-chlorinated water with the power of nature. Over the course of a week, this starter comes to life with daily feedings, yielding a tangy, aromatic base ideal for crafting flavorful bread, pancakes, or pizza dough. Whether you're a seasoned baker or a sourdough novice, this grape-infused starter is a delightful way to elevate your baking game.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Organic red or black grapes (unwashed)
- 120 grams Unbleached all-purpose flour
- 120 milliliters Non-chlorinated water
- as needed Additional flour (for feeding)
- as needed Additional water (for feeding)
Instructions
Day 1: Gently crush the unwashed grapes in a clean bowl to release their juices. Transfer them into a clean jar, including skins, pulp, and seeds, as these contain the wild yeast needed for fermentation.
Add the 120 grams of unbleached all-purpose flour and 120 milliliters of non-chlorinated water to the jar with the grapes.
Stir well to create a thick, pancake batter-like consistency. Make sure all the grapes are submerged in the mixture.
Loosely cover the jar with a cheesecloth or breathable lid to allow airflow while keeping bugs and debris out. Leave the jar at room temperature (20-24°C / 68-75°F) in a dark or shaded area for 24 hours.
Day 2: Stir the mixture once per day to redistribute the grapes and encourage fermentation. By now, you may start noticing small bubbles forming and a slight tangy aroma.
Day 3-5: Discard any grape pulp and seeds while straining the liquid and flour mixture through a sieve. You now have the base of your sourdough starter. Transfer the strained mixture to a clean jar.
Feed the starter by discarding half of it and mixing in equal parts (by weight) of fresh flour and water (e.g., 60 grams each of flour and water). Stir well and loosely cover again.
Daily feeding (Day 6 onward): Continue feeding the starter every 24 hours by discarding half and replenishing with equal parts fresh flour and water. Look for a strong, tangy aroma and prolific bubbling, indicating it is active and ready to use.
Once fully active (usually by Day 7 or 8), store the starter in the refrigerator if not baking immediately, feeding it weekly to maintain its health.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 23.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 447 mg | 10% | |
*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.
