This really neat bread starter goes from grapes and wholemeal flour to a sourdough yeast starter in just 9 days. Uses fresh unwashed red or purple grapes.
Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is used as homemade starter yeast for bread. If you wish, you can switch to plain flour on the fifth day.
I used shop-bought red grapes with good luck. The flavour is truly sourdough. - 14 Jul 2008
I was glad to find this recipe, as I had only read references to this starter. It resulted in a nice tangy starter and was interesting to make - 14 Jul 2008
This recipe produced a vital and active sourdough starter without any added commercial yeast. I use it at least once a week to keep it fresh and ready to go. It will raise a beautiful loaf all by itself. (Be sure to give it extra time.) I always replenish it with wholemeal flour and water and let it sit out of the refrigerator until it is good and bubbly. Then I refrigerate it until I'm ready to use it again. It makes absolutely heavenly waffles and biscuits. The waffles alone are worth making this starter. The instructions say to discard the dough during the initial fermentation process. I didn't, but used it in breads and quick breads with good results. The fermentation process was faster than I expected. Maybe the temperature was warm here. Also I started with grapes a bit on the old side. I think they had already started to ferment. - 14 Jul 2008