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Reply #17: I've never tried the grape method for starter, but I REALLY want to. [View All]

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Shakespeare Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-14-09 10:20 AM
Response to Reply #15
17. I've never tried the grape method for starter, but I REALLY want to.
I'm enjoying your starter method (begun with rye flour) just fine, but when the organic table grapes start coming in at the farmers market here in July, I think I'll reserve a cluster and give that a shot.

I'm loving following your process. :hi:
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  -Oh my! What I did tonight... (new sourdough starter, new bread books!) housewolf  Mar-12-09 02:56 AM   #0 
  - YIPPEEEEE!!!!!  troubleinwinter   Mar-12-09 03:26 AM   #1 
  - Prescott and PHX are totally different water  NMDemDist2   Mar-12-09 08:34 PM   #9 
     - The canal runs from the Colorado River  troubleinwinter   Mar-13-09 01:06 AM   #11 
  - Glad you're back at it again.  hippywife   Mar-12-09 11:09 AM   #2 
  - MWAHAHAHA!! You are powerless to resist the siren song of sourdough!!  Shakespeare   Mar-12-09 11:41 AM   #3 
  - P.S. PLEASE report back on how you like Reinhart's whole grains book.  Shakespeare   Mar-12-09 12:19 PM   #4 
  - You would not believe how long my amazon wish list is.  Lucinda   Mar-12-09 12:38 PM   #6 
  - WOOT!!! I look forward to watching your progress. And I cant wait for  Lucinda   Mar-12-09 12:24 PM   #5 
  - Wow  wryter2000   Mar-12-09 05:51 PM   #7 
  - Woohoo!  Inchworm   Mar-12-09 07:34 PM   #8 
  - After 20 hours...  housewolf   Mar-13-09 12:15 AM   #10 
  - nice!!! I keep making my Ain5 on top of the old batch  NMDemDist2   Mar-13-09 09:04 AM   #12 
     - How much of that do you use to make a batch of dough?  housewolf   Mar-13-09 10:44 PM   #13 
        - the dough is 3 cups water, 6.5 cups flour, 1.5 TBSP each of salt and yeast  NMDemDist2   Mar-13-09 11:03 PM   #14 
  - Starter, end of Day 2  housewolf   Mar-13-09 11:52 PM   #15 
  - I saw a few videos and they smashed the grapes in directly  Lucinda   Mar-14-09 01:19 AM   #16 
  - I wrapped the grapes into the cheesecloth first  housewolf   Mar-14-09 01:55 PM   #18 
     - I've seen a lot of references to removing a crust that forms with some starters  Lucinda   Mar-14-09 03:10 PM   #20 
        - No... I've always kept my starters in a batter-like consistency and tightly covered  housewolf   Mar-14-09 08:45 PM   #21 
  - I've never tried the grape method for starter, but I REALLY want to.  Shakespeare   Mar-14-09 10:20 AM   #17 
     - It will be an interesting experiment for you to see how the starters are different  housewolf   Mar-14-09 02:13 PM   #19 
  - Starter, end of Day 3  housewolf   Mar-15-09 01:26 AM   #22 
  - Starter. Day 4  housewolf   Mar-15-09 03:08 PM   #23 
  - beautiful! I'm really curious about the flavor this will add when you bake.  Lucinda   Mar-15-09 03:10 PM   #24 
  - That is looking wonderful!  hippywife   Mar-15-09 07:18 PM   #25 
     - how funny! I wrote you a somewhat long reply to this post  housewolf   Mar-15-09 09:35 PM   #26 
  - Starter pic, end of Day 7  housewolf   Mar-19-09 02:05 AM   #27 
  - Here are the missing pictures  housewolf   Mar-22-09 05:04 PM   #28 
  - Thankie!  Lucinda   Mar-22-09 05:06 PM   #29 
  - Transformation into active starter  housewolf   Mar-22-09 05:29 PM   #30 
     - Cool!  hippywife   Mar-22-09 07:12 PM   #31 
        - Can't ruin it by making bread...  housewolf   Mar-22-09 07:50 PM   #32 
 

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