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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: goldworldnet who wrote (185857)11/1/2009 9:50:34 PM
From: ManyMoose  Read Replies (1) | Respond to of 225578
 
I think that's what the bakery used to make the starter I got in Branson, Missouri. She mentioned grape skins. I couldn't tell the difference in the bread that I made with it.

You can actually make your own starter with just flour and water, and a little time. You have to expose it to the air for several days and feed it with a little more flour and warm water every day or so until you get sponge. That's what they call a proofed starter: sponge. You can tell it's active when it starts producing a sort of froth on the surface.

There's lots of stuff on the internet about sourdough. Even videos.



To: goldworldnet who wrote (185857)11/1/2009 10:01:39 PM
From: Alan Smithee  Read Replies (2) | Respond to of 225578
 
My dad used to make wine. He never used any added yeast - just relied on the yeast from the skins of the grapes.

Unfortunately, we're past grape harvest season now, so no more fresh grapes to be used to make starter. I'll have to try to remember to do this next year.

What works best? Merlot or Cab Sauv grapes?


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