Yield: 1 servings
|\N \N||-ELAINE RADIS BGMB90B|
|2 cups||Bread flour;* PLUS|
|3 cups||Bread flour; (for later feedings)*|
|2 quarts||Glass container; OR plastic|
|1 \N||Yard Cheesecloth; rinsed & tepid water; 70 deg PLUS MORE water for later feeding|
|½ pounds||Red grapes; stemmed washed|
THE INITIAL STARTER MIXTURE: 6 days: Stir the flour and water together in the container, mixing well; but do not worry about a few lumps, they will disintegrate later. Lay the grapes on a double layer of washed cheesecloth and tie opposite corners together to form a bag. Lightly crush the grapes with a rolling pin, then swish the bag through the flour/water mixture and submerge. Cover tightly with a lid or a plastic wrap and a rubber band. Leave at room temperature for 6 days, stirring it up once a day.
The bag of grapes will gradually 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 how 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.
FEEDING THE STARTER; 3 days: Lift out the bag of grapes and squeeze their juiced back into the starter, then discard the grapes. Stir up the starter thoroughly, transfer it into a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment.) Three days before you plan to use it, stir 1 cup of flour and 1 cup of water into the container, blending well. Let stand uncovered at room temperature until it bubbles up; 3 or 4 hours; then cover and refrigerate. Repeat the feeding the second day, and again on the third. Your starter is ready to use.
CON'T PART II