Nancy Silvertons Grape Sourdough Starter
Unleash the magic of natural fermentation with Nancy Silverton's Grape Sourdough Starter, a masterful method that celebrates the art of old-world baking. This unique sourdough recipe harnesses the wild yeast found on organic red or black grapes to create a vibrant and tangy starter base, perfect for crafting artisan breads. With just three simple ingredients—unbleached all-purpose flour, filtered water, and unwashed grapes—and a little patience, you'll nurture a bubbling, aromatic starter in just over a week. By blending tradition with simplicity, this recipe is ideal for sourdough enthusiasts looking to elevate their bread-making skills. Whether you're an experienced baker or a curious beginner, this grape-based starter brings depth and character to your loaves while connecting you to the time-honored practice of fermentation.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Organic red or black grapes (with stems)
- 3.5 cups Unbleached all-purpose flour
- 2.5 cups Filtered water (room temperature)
Directions
Step 1
Place the organic grapes (do not wash them as this will remove their natural yeast) into a piece of cheesecloth or a clean kitchen towel and loosely tie it into a pouch.
Step 2
In a large mixing bowl, combine 2.5 cups of unbleached all-purpose flour and 2 cups of filtered water. Stir with a wooden spoon until the mixture is smooth. This is your initial starter base.
Step 3
Submerge the grape pouch into the flour-water mixture. Use a spoon or your hands to ensure the pouch is well immersed.
Step 4
Cover the bowl loosely with plastic wrap or a clean towel to allow airflow while keeping out debris. Leave the mixture at room temperature, ideally between 70-75°F (21-24°C).
Step 5
Each day for the next 8 days, stir the starter once daily to keep it aerated.
Step 6
On day 4, remove the grape pouch and discard it. By this point, the mixture should have started bubbling and forming a pleasant, fruity aroma. If not, give it another day or two.
Step 7
On day 8, feed the starter by discarding half of the mixture, then adding 1 cup of unbleached all-purpose flour and 1/2 cup of filtered water. Stir until smooth and let it sit at room temperature for another 12-24 hours until bubbly and active.
Step 8
Once the starter is bubbling and smells tangy, it is ready to use. Transfer it to a clean jar or container with a loose-fitting lid, and store it in the refrigerator. Feed it once a week by discarding half and replenishing it with equal parts flour and water (e.g., 1 cup of flour and 1/2 cup water).
Nutrition Facts
| Serving size | (1336.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1798.4 |
| Total Fat 4.7g | 0% |
| Saturated Fat 0.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 12.7mg | 0% |
| Total Carbohydrate 387.9g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 47.5g | |
| Protein 47.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 95.3mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1038.4mg | 0% |
Source of Calories