Ingredients

  • Day 1
  • 1 cup grapes, black or raisins
  • 1 cup warm water
  • 1 cup flour
  • 1 teaspoon honey
  • Day 2
  • 1 cup flour
  • ¾ cup water
  • ½ teaspoon honey
  • Day 3
  • 2 cups flour
  • 1 ½ cups water
  • Day 4
  • 2 cups flour
  • 1 ½ cups water
  • Day 5
  • 4 cups flour
  • 3 cups water

Directions

1. In 2 qt bowl, soak grapes or raisins in warm water for 15 minutes. Strain. Whisk in 1 cup flour and teaspoon honey. Let stand at room temperature.
2. Next day, add 1 cup flour, 3/4 cup water and 1/2 teaspoon honey.
3. Day 3, mix in 2 cups flour and 1 1/2 cups water. Small bubbles should be appearing.
4. Day 4, discard half the sourdough or share it with a friend. Add 2 cups flour and 1 1/2 cups water to what remains.
5. Day 5, stir in 4 cups flour and 3 cups water. Once starter is actively bubbling, it's ready to use.
6. Kept at room temperature, sourdough should be fed and used every day or two. If you use it less often, refrigerate it in a covered jar. It should survive serveral months without feeding.



Categories
Bread
Keywords
Bread
MacGourmet downloadSourdough Starter. To import, drag image to your MacGourmet recipe box.