Grape Sourdough Starter

I promised quite a while ago to share the Sourdough (sour dough, or as most people call it — the starter) that I make myself at home, that is, a natural yeast. The process of a sour dough in this case takes 6 days. I recommend you also watch this clip (click Sourdough Starter). Here I should note that Nancy says the sour dough is not to be touched for the whole 6 days. But I couldn't help myself and I'll show you what it looked like on all the days, as well as I stirred it each time (just don't overdo the stirring — say 2–3 circular movements are enough, or taking out and returning the cheesecloth with the grapes is also enough). I liked how it "wakes up" and you can see "life".

Well, let me begin.

To start with, you need: 300 g (2 cups) type 500 flour 500–750 ml (2–3 cups) water 500 g red grapes a clean bowl (jar) with a volume of 2–3 litres cheesecloth (gauze)

Without washing, the grapes are placed in cheesecloth and tied up. Press lightly on top with a rolling pin, just enough for the grains to burst and release juice. In a large bowl, stir the water with the flour, then submerge the cheesecloth with the grapes. Cover with cheesecloth and leave to rest for 6 days. On the 6th day the sour dough will be completely ready, only it will have a dark, wine colour. Because of the grape juice the dough will be quite hungry and needs feeding. So on the 6th day the dough is strained through two layers of cheesecloth. Add the same amount of water (as the volume of the strained dough) and stir. Pour in flour equal to the volume of the water. Stir again. Leave at room temperature for 8–10 hours. After this the sour dough will be ready for making bread dough, pancakes, fritters, etc.

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