Once I first started baking with sourdough, I bear in mind listening to older bakers speak about creating a brand new starter by first burying wild grapes within the flour they deliberate to make use of. Wild grape sourdough starter, whereas it wouldn’t in the end carry out any in a different way than starter created with “un-graped” flour and water, would change into energetic extra shortly, they mentioned.
I by no means did strive making that wild grape sourdough starter — till now.
The opposite morning, strolling by a wild meadow with my canines, I immediately caught a whiff of grapes on the nice and cozy, humid air. I appeared round and, positive sufficient, poking out of a thicket had been the telltale heart-shaped leaves of grapevines.
I pulled apart brambles and twigs to search out superbly ripe grapes, some simply beginning to soften, others plump and agency. Consuming a number of, I discovered them thick-skinned and seedy, however splendidly candy.
Grabbing a handful of grapes, I headed residence alongside the salt marsh, rigorously holding them by the stem in order to not disturb their pores and skin.
What’s up with that? The pores and skin of untamed grapes (in addition to berries) is positively seductive to wild yeast. Wild yeast floating within the air will gather on grape skins. So legend has it that burying wild grapes in flour will switch a few of that wild yeast to the sourdough starter you make with the flour.
Let’s see what occurs.
“Graping” the flour
Right here I’ve buried a small handful of grapes in a scant 1 cup (four ounces) of King Arthur Unbleached All-Function Flour. I’ll go away them within the flour in a single day, then take away them after I’m able to make my starter.
Disclaimer: This isn’t strict science. I didn’t weigh the grapes, nor did I confirm what kind they’re, nor…