Best 4 Sourdough Starter Grape Fermented Recipes
Embark on a culinary journey with our curated collection of sourdough starter recipes, each utilizing the unique fermentation power of grapes. Discover the art of crafting a robust and flavorful sourdough starter using organic grapes, a natural source of wild yeast. Explore variations such as the Concord Grape Sourdough Starter, a delightful blend of sweet and tangy flavors, and the Red Grape Sourdough Starter, offering a rich and complex profile. Unleash your creativity with the Grape and Honey Sourdough Starter, a harmonious fusion of sweetness and tang, perfect for artisan bread baking. Dive into the vibrant world of sourdough baking with our comprehensive guide, providing step-by-step instructions, expert tips, and insights into the fascinating science behind sourdough fermentation.
Here are our top 4 tried and tested recipes!
LONG-FERMENTATION SOURDOUGH BREAD
Tangy and soft, this sourdough bread is one of the most basic recipes you can make. This recipe makes one loaf, but feel free to multiply the ingredient ratios for a larger batch. You won't be disappointed!
Provided by Eric Carroll
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 12h45m
Yield 8
Number Of Ingredients 10
Steps:
- Combine 2 cups flour, water, sourdough starter, butter, sugar, and salt in a bowl. Mix into a stiff batter. Beat for a few minutes using a wooden spoon or an electric mixer; the dough should be quite moist and sticky.
- Turn dough into an oiled bowl, flipping to coat all sides. Cover the bowl with a clean towel and leave at room temperature to ferment 8 hours to overnight.
- Turn dough onto a liberally floured surface. Knead for at least 10 minutes, adding an additional 1/2 cup flour or more as needed; the dough should be very smooth and elastic when done.
- Butter a loaf pan. Shape dough into a loaf and place in the prepared pan. Cover with a clean towel and let rise in a warm place until doubled in bulk, 4 to 12 hours depending on temperature.
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush the top of the loaf with beaten egg. Cut a 1/4-inch slash down the center lengthwise using a sharp knife.
- Bake in the preheated oven until an internal temperature of at least 180 degrees F (82 degrees C) is reached, 25 to 30 minutes.
- Turn loaf out onto a rack and cool completely before slicing.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 34.3 g, Cholesterol 36.1 mg, Fat 6.5 g, Fiber 1.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 212.1 mg, Sugar 1.9 g
SOURDOUGH STARTER: GRAPE FERMENTED
Sourdough began six thousand years ago in ancient Egypt. Bakers found that fermented dough added to fresh ingredients imparted a wonderful taste to their bread it also made it raise and gave it a terrific texture. Over the years, master bakers, in an attempt to improve found that better tasting leavening could be made from fermenting grapes. This grape fermented sourdough was all but forgotten by most, but here, I have found a somewhat simple method to recreate it.
Provided by Sam Saguaro
Categories Southwestern U.S.
Time 15m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Dry the bread on a cookie sheet in the oven.
- Grind finely in a blender.
- Add yeast to warm water and dissolve.
- Mix the fine bread crumbs, water/yeast mixture and wine well. Place in a non-metallic bowl or tub and cover loosely (lid will pop off if you cover it tightly) placing a damp towel over all. Set in a warm place (top of fridge) and leave out overnight (12 - 24 hours).
- Mix the starter down with a non-metallic spoon and you are ready to go! Use in any recipe calling for sourdough starter. To store, place it in the refrigerator. To use, take out and let it stand until warm. (it will start to bubble). It will keep as long as you keep using it. To replenish what you use, just add a cup of flour and a cup of water and let the starter sit out overnight.
Nutrition Facts : Calories 374.7, Fat 4, SaturatedFat 0.8, Sodium 784.7, Carbohydrate 67.9, Fiber 4.3, Sugar 0.4, Protein 12.2
NANCY SILVERTON'S GRAPE SOURDOUGH STARTER
This recipe is from Nancy Silverton of La Brea Bakery. Nancy is well known for her baking expertise and particularly for her sourdough. This is the best Sourdough Bread Starter that I have had the pleasure of making. It is easy, quick to prepare and gives your breads the best sourdough flavor around. I have also posted her famous Recipe #316417 here. Please feel free to search the web for more of Nancy's bread recipes using this starter. I have found breads of all walks, pancakes, waffles, etc.
Provided by Brandess
Categories Low Protein
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Wrap the grapes in well washed cheesecloth, tying 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 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 thoroughly 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 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.
SOURDOUGH STARTER
Learn how to make a bubbling sourdough starter using white bread flour and water. After feeding the starter for five days, you can use it to make a sourdough loaf
Provided by Barney Desmazery
Yield Makes 2 loaves (12-15 slices each)
Number Of Ingredients 1
Steps:
- Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
- Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
- Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
- You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.
Tips:
- For a tastier starter, use organic grapes that are free from pesticides.
- Choose ripe, plump grapes for a higher sugar content, which will help the fermentation process.
- Wash the grapes thoroughly before use to remove any dirt or impurities.
- Use a large glass or ceramic container for your starter, as it will need room to grow and expand.
- Cover the container with a lid or plastic wrap to keep it airtight.
- Store the starter in a warm place, around 75-80°F (24-27°C), for the best fermentation results.
- Stir the starter daily and discard about half of it before feeding it with fresh grape juice and water.
- Be patient! It can take several weeks for your sourdough starter to become fully active and ready to use.
- Once your starter is active, you can store it in the refrigerator for up to two weeks, or in the freezer for longer storage.
Conclusion:
Making a sourdough starter with fermented grapes is a fun and rewarding experience. With a little patience and care, you can create a delicious and versatile starter that can be used to make a variety of sourdough breads, pizzas, and other baked goods. Whether you are a seasoned sourdough baker or a beginner, experimenting with different fruits and flavors in your starter can open up a world of new culinary possibilities. So, grab some grapes, gather your ingredients, and embark on the delightful journey of creating your own unique sourdough starter!
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