-ELAINE RADIS BGMB90B 2 1/2 c -tepid water; 70 deg PLUS
2 c Bread flour;* PLUS 3 c -MORE water for later
3 c Bread flour; (for later -feeding
-feedings)* 1/2 lb Red grapes; stemmed
SPECIAL EQUIPMENT
2 qt Glass container; OR plastic -washed
1 Yard Cheesecloth; rinsed &
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.
Yields
1 servings