LIEVITO fatto in casa per BIRRA, VINO e PANE

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.

Combine grape must and water in a mixing bowl.

Add flour gradually, stirring until a thick paste forms.

Incorporate a small amount of existing sourdough starter into the mixture.

Cover the bowl with a cloth and let it sit at room temperature for 24 hours.

Check for bubbles and a slightly tangy aroma; this indicates fermentation has begun.

Feed the starter with equal parts water and flour, mixing well.

Repeat the feeding process every 24 hours for 5-7 days.

After a week, the starter should be bubbly and have doubled in size after feeding.

Store the starter in the refrigerator if not using daily.

Cooking Techniques

Spice Level:

Allergens