9 fluid ounces Spring water, 70°F (20°C)
3 ounces Grapes, organic
9 ounces Bread flour
Yield: 2 Cakes
1. Combine 3 fluid ounces (90 milliliters) of the water and the grapes. Add 3 ounces (90 grams) of the flour and mix together using a rubber spatula. The dough will be somewhat firm. Transfer the mixture to a container with a tight fitting lid or cover tightly with plastic wrap.
2. Store at room temperature, 70°F to 75°F (20°C to 23°C), for 24 hours.
3. Remove the grapes. Stir in 3 ounces (90 grams) of flour and 3 fluid ounces (90 milliliters) of the water, and mix energetically.
4. Cover tightly and store at room temperature until the starter is bubbling, for 24 hours.
5. Add the remaining flour and water to the bubbly dough and mix energetically.
6. Cover well, and store at room temperature for 24 hours.
7. By the third day, the starter is ready to use to make Pain au Levain. The levain may be refrigerated for up to 2-3 days, and then be made into a levain or used in any recipe calling for a sourdough starter.
8. To keep the starter alive and fresh over a long period of time, every two to four days, remove it from the refrigerator. Feed the starter with 3 fluid ounces (90 milliliters) of water and 3 ounces (90 grams) of flour. Mix then let the starter sit at room temperature for 6 to 8 hours. Use the starter at that time or refrigerate it.
Yield: 2 Cakes
3 ounces Grapes, organic
9 ounces Bread flour
Yield: 2 Cakes
1. Combine 3 fluid ounces (90 milliliters) of the water and the grapes. Add 3 ounces (90 grams) of the flour and mix together using a rubber spatula. The dough will be somewhat firm. Transfer the mixture to a container with a tight fitting lid or cover tightly with plastic wrap.
2. Store at room temperature, 70°F to 75°F (20°C to 23°C), for 24 hours.
3. Remove the grapes. Stir in 3 ounces (90 grams) of flour and 3 fluid ounces (90 milliliters) of the water, and mix energetically.
4. Cover tightly and store at room temperature until the starter is bubbling, for 24 hours.
5. Add the remaining flour and water to the bubbly dough and mix energetically.
6. Cover well, and store at room temperature for 24 hours.
7. By the third day, the starter is ready to use to make Pain au Levain. The levain may be refrigerated for up to 2-3 days, and then be made into a levain or used in any recipe calling for a sourdough starter.
8. To keep the starter alive and fresh over a long period of time, every two to four days, remove it from the refrigerator. Feed the starter with 3 fluid ounces (90 milliliters) of water and 3 ounces (90 grams) of flour. Mix then let the starter sit at room temperature for 6 to 8 hours. Use the starter at that time or refrigerate it.
Yield: 2 Cakes
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