How To make Nancy Silverton's Grape Starter
2 c Bread flour
2 1/2 c Water
1/2 lb Red grapes, stemmed
The grape starter is from Julia Child's new Master Chef book($17.95 Retail). It is a recipe given by Nancy Silverton. It takes 10 days to complete but is then yours for life. Wrap the grapes in well washed cheesecloth, tieing the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!) and immerse them in the flour water mix. Cover tightly with a lid or plastic wrap secured with a rubber band. Leave at room temperature for 6 days, stirring once or twice a day for the six days. The bag of grapes will eventually 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 as 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. Remove the grapes and squeeze their juices back into the starter. Stir it up thouroughly and transfer it to a clean container. (Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed. Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well. Let stand uncovered at room temperature until it bubbles up - 3 to 4 hours - then cover and refrigerate. Repeat this for the second and third day. Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months.- after which it's a good idea to pour off all but 2 cups and give it another feeding. Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness. This is the starter for the Olive Bread recipe which follows. From: Richard Taylor
How To make Nancy Silverton's Grape Starter's Videos
Easy Grape Sourdough Starter
God gave me a vision that Randy was His choice for a husband for me on
Day 11 of meeting him.l before we ever had our first date.
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He proposed on
Day 21.
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We married on
Day 90.
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About 3 months later he was diagnosed with Hodgekins Lymphoma then the diagnosis was recanted.
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3 months after that Randy woke up and said I have Lymphoma. We need to go on #theMakersDiet. He was right.
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He began treatment and I made him chocolate ice cream with goats milk and honey, and a starter with wild yeast on out back deck. The Lord also told me to put him on a mushroom blend. Three months later he was healed.
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That was almost 15 years ago.
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And this is where I discovered why and how to make REAL Wild Sourdough bread.
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I have been wanting to bring it back into our weekly routine and today is the day. Get the easy starter recipe on the blog at soulprosperity.me in just a bit ???? See you there...
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Sourdough Starter
Sourdough Starter with Grapes by Nancy Silverton
200-300 g unwashed red (dark skinned) grapes
1.5 cup flour (+ more later)
1.5 cup water (+ more later)
a piece of gauze or muslin
a jar of 1.5 litre volume
Day 1
Tie the grapes in a knot with gauze (muslin), bash it with rolling pin, so grapes release the juice.
Add flour and water, mix very thoroughly. Add our grapes, then leave the jar for 2 days in a quiet spot.
Day 3
You can look and smell the developing starter and leave for another day.
Day 4
Add 1/2 cup water and 1/2 cup flour, mix thoroughly. Leave for another 2 days.
Day 6
Get the grapes out, add 1.5 сup flour and 1 cup water, mix thoroughly, leave for one more day.
Day 7 (16:00)
In a clean jar or jug, pour 1/2 cup water, 1 cup of flour, add 1/2 cup of your starter (you can discard the rest), mix everything well, and leave till next morning. By the morning your starter should rise (mine doubled in size). My kitchen temperature was about 23C, if your room is cooler your starter will rise slower, if your room is warmer it can rise faster.
You sourdough starter is ready, you can pick a sourdough bread recipe and start baking!
Enjoy!
***
To keep your starter alive and active you must feed it regularly. If you plan to bake often, you can keep your starter at room temperature and take 5g of starter and feed it with 20 g flour and 20 g water - once, twice, or three times a day (depends on your room temperature).
The starter left-overs can be discarded or accumulated in a jar (that sits in the fridge) and later made into sourdough pancakes:
You also can keep your starter in the fridge and feed it once a week or even a fortnight. So, after you feed your starter, you keep it outside for an hour and two, and then put it in the fridge. Before you bake your bread, it's better to feed the starter once or twice and wake your starter up.
My favourite burrata recipe
Burst cherry tomatoes with burrata and dollops of pesto. My ABSOLUTELY FAVOURITE burrata recipe!
PRINT RECIPE:
Rustic bread (Sourdough Starter) - Nancy Silverstone 1
Rustic bread (Sourdough Starter) - Nancy Silverstone 1
I created Sourdough starter from grapes-ready after 51 hours
I created Sourdough starter from grapes-ready after 51 hours. Traditionally starter was created from flour and water and it took about 7 days. I know some people struggling and frustrating being unsuccessful. They claimed it took them many months and many bags off flour. There are people who take starter to work or bring them into the bedroom to care for them. I hope this video will help you succeed.
Procedure: and ingredients:
10 grapes +30g water
Fermented 5 days
Feed1:
20 g bread flour +12 g fermented juice +5g honey
24 hours
Feed2:
20 g bread flour +12 g water
14 hours
Feed 3:
40g bread flour + 28g water +20g starter
13 hours
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Aunt Duddie Makes Nancy Silverton's Sourdough Starter - Day 13
Lots more stretchiness! Smells and tastes mild and yeasty.