Best 2 Wild Grape Starter Recipes
In the realm of culinary arts, the wild grape starter stands as a testament to the harmonious fusion of nature's bounty and human ingenuity. Crafted from the untamed essence of wild grapes, this remarkable starter serves as a cornerstone ingredient in an orchestra of delectable recipes. From the tangy allure of wild grape sourdough to the effervescent delight of wild grape soda, each creation pays homage to the unique flavor profile imparted by these woodland gems. Embark on a culinary journey through this article, where you'll discover the secrets of harnessing wild grapes' potential, transforming them into a versatile culinary companion that elevates ordinary dishes into extraordinary culinary masterpieces.
Let's cook with our recipes!
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.
WILD GRAPE JELLY
I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.
Provided by Jan in Lanark
Categories Jellies
Time P1DT5m
Yield 5 cups
Number Of Ingredients 4
Steps:
- In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
- Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
- Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
- Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
- Bring to boil over high heat, stirring constantly.
- Stir in pectin.
- Return to full boil and boil hard for one minute, stirring constantly.
- Remove from heat and skim off foam with a metal spoon.
- Pour into sterilized jars, leaving 1/8 inch headspace.
Nutrition Facts : Calories 884.4, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 229.2, Fiber 2.5, Sugar 221.8, Protein 2
Tips:
- Choose the right grapes: Use ripe, wild grapes that are free from mold and disease. Look for grapes that are deep purple or black in color.
- Harvest the grapes at the right time: The best time to harvest wild grapes is in the fall, when the grapes are fully ripe. The grapes should be soft and juicy, with a sweet flavor.
- Clean the grapes thoroughly: Before using the grapes, clean them thoroughly to remove any dirt or debris. Rinse the grapes under cold water and then pat them dry.
- Use a food processor or blender: To make the wild grape starter, you will need to puree the grapes. You can use a food processor or blender to do this. Puree the grapes until they are smooth and liquid.
- Add sugar and water: To the pureed grapes, add sugar and water. The amount of sugar and water you add will depend on the desired sweetness and consistency of the starter.
- Ferment the starter: Pour the grape mixture into a clean glass jar. Cover the jar with a cheesecloth or a coffee filter and secure it with a rubber band. Place the jar in a warm place, such as a sunny windowsill or near a heat source. Let the starter ferment for 5-7 days, stirring it once or twice a day.
- Use the starter: Once the starter is fermented, it is ready to use. You can use it to make sourdough bread, pancakes, waffles, and other baked goods.
Conclusion:
Making a wild grape starter is a fun and easy project that can be enjoyed by people of all ages. The starter is a natural and healthy way to add flavor and complexity to your baked goods. With a little care and attention, you can make a wild grape starter that will last for years to come.
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