Serves: 5
Total Calories: 320

8 ounces organic grapes or 1/8 cup apple juice or beer
1/8 cup water at room temperature
3/4 cup all-purpose white flour
3/4 cup all-purpose white flour
1/4 cup water
1 cup all-purpose white flour
1/2 cup water at room temperature
1 tablespoon salt
1 1/2 cups all purpose white flour
3/4 cup water at room temperature
1 tablespoon plus 2 teaspoons salt

Step 1
8 ounces organic grapes,* or 1/8 cup apple juice or beer
1/8 cup water, at room temperature
3/4 cup all-purpose white flour

*Organic grapes are free of pesticide residue, which can ward off the bacteria that are necessary for fermentation.

1. With your fingers, gently squeeze the grapes through a strainer to get 1/8 cup juice, free of seeds, skin, or pulp. Combine the juice with the water to equal 1/4cup liquid.
2. Place the liquid in a food processor or electric mixer, add the flour, and mix for 3 to 5 minutes to form a soft dough. Transfer to a large bowl.
3. Cover the bowl with plastic wrap and place in a warm (70ºF to 75ºF) draft-free area for 24 to 48 hours, or until the starter doubles in volume.

Step 2
3/4 cup all-purpose white flour
1/4 cup water, at room temperature

1. Place the fermenting starter mixture, flour, and water in the food processor (or mixer), mix 3 to 5 minutes, and then transfer back to the bowl.
2. Again, cover the bowl with fresh plastic wrap and place in a warm draft-free area for 48 hours, or until the starter doubles in volume.

Step 3
1 cup all-purpose white flour
1/2 cup water, at room temperature
1 tablespoon salt

1. Place the fermenting starter mixture flour, water, and salt in the food processor (or mixer), mix 3 to 5 minutes, then transfer back to the bowl.
2. Cover the bowl with fresh plastic wrap and place in a warm draft-free area for 24 hours. The starter will double and perhaps triple during this time.

Step 4
1 1/2 cups all-purpose white flour
3/4 cup water, at room temperature
1 tablespoon plus 2 teaspoons salt

1. Place the fermenting starter mixture flour, water, and salt in the food processor (or mixer), mix 3 to 5 minutes, then transfer back to the bowl.
2. Cover the bowl with fresh plastic wrap and place in a warm draft-free area for 24 hours. Again, the starter will have at least doubled and perhaps tripled during this time. It is now ready to use.

Nutritional Facts:

Serves: 5
Total Calories: 320
Calories from Fat: 0

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Creating A Starter
Sourdough Starter
Bread Bowl