My Strongest Starter Ever – Made from Grape Must! Naturally, Ideal for All Breads and Sweets

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.

Mash the grapes until the juice comes out.

Cover the jar with a lid or cloth and leave it at room temperature for up to 3 days, stirring gently once a day.

After 3 days, strain the juice from the grapes and add flour to it until a very thick, dense dough forms.

Make a small cut on the top of the dough and place it in a clean jar, covering it with a cloth.

Leave it at room temperature for 24 hours.

After 24 hours, the starter will be full of bubbles and increased in volume; it should smell sweet and pleasant.

Weigh the starter and add half that amount of water and the same amount of flour; for example, if you have 110 g of starter, add 50 ml of water and 110 g of flour.

Let it rest for 5 hours at room temperature.

For the first dough, use 70 g of starter, 500 ml of water, 900 g of all-purpose flour, and 20 g of salt.

Knead the dough by hand until it becomes soft, using lightly wet hands to prevent sticking.

Leave the dough at room temperature covered for 1 hour.

Perform a series of stretches and folds on the dough, then leave it at room temperature for 3 hours for the final rise.

Shape the dough into a bowl and let it rest for 5 minutes before shaping it into an elongated loaf for the baneton.

Place the loaf in the refrigerator at 3° C for 12 hours.

Bake the bread in a pan, using a cast iron grid as the base and some steam.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens