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Ciambelle al mosto ricetta antica della nonna

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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A casa di Apicio

Recipe Information

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Video-Specific Recipe

Grape Must Sourdough Starter

Cultural Context

Grape must sourdough starter is rooted in the winemaking traditions of Italy, where leftover grape must is often repurposed in baking. This starter captures the natural yeasts present in the grape skins, creating a unique flavor profile in the bread. In modern baking, it offers a creative way to incorporate local ingredients and reduce waste, while also providing a distinct twist to traditional sourdough.

BakingITother
10080 min
medium
1 servings
Servings4
150 gr di farina 00
150 gr di farina 0 (manitoba)
75 gr di acqua
25 gr di mosto cotto
(alternativamente 100 gr di mosto appena spremuto)
16 gr di lievito
45 gr di zucchero
(più quello per la decorazione)
45 gr di olio evo
1 uovo medio
55/80 gr di uvetta

grape must

💰Cheaper: grape juice

Grape juice can be used to create a similar flavor profile.

water

💰Cheaper: filtered water

Filtered water can be a more accessible option.

flour

💰Cheaper: whole wheat flour

Whole wheat flour is often less expensive and adds nutrition.

sourdough starter

💰Cheaper: store-bought starter

Store-bought starter is often more convenient.

1

Preheat the oven to 180 degrees Celsius.

2

In a mixing bowl, combine the two types of flour, water, and cooked must (or freshly squeezed must if using).

3

Add the yeast, sugar, olive oil, and the medium egg to the mixture.

4

Mix until well combined and then fold in the raisins according to taste.

5

Shape the dough into donuts and place them on a baking tray.

6

Bake in the preheated oven for 25 to 30 minutes until they are golden brown on the surface.

Cooking Techniques

mixingfermenting

Equipment Needed

oven

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

gluten

Also Known As

Sourdough Starter with Grape MustGrape Must Levain
Local Name: Lievito madre di mosto d'uva

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