| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
1 |
Servings |
INGREDIENTS
|
|
Fresh; clean grapes |
|
|
Flour |
|
|
Water |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 21:00:23 -0800
From: Joyce Verkerk <joycverk@mars.ark.com>
Take a generous handful of grapes and crush them slightly. Place in
non-metallic container with an equivalent amount of both flour and water.
Let it sit covered with a loose cloth on the counter checking two or three
times a day for signs it is beginning to work. (Can take as little as one
day or as long as five.)
When it begins to ferment, strain out the grape pulp. Feed with equal parts
flour and water to the desired quantity. Let stand loosely covered at room
temperature until ready to use (generally overnight).
Store sourdough starter in refrigerator or freezer.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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