So I make smaller quantities of the starter. Most bakers advice discarding half the starter before regular feeding but I’m not happy about throwing away food. When this fluffy, oil-slathered focaccia bakes, the red and green grapes dotting it burst, releasing their sweet juices into the bread. Combine grapes and water to cover in a medium saucepan; cover and cook over medium heat 10 minutes or until grapes are soft. Stir in butter; pour mixture into pastry shell. Rub each slice of hot bread with the cut garlic clove as it comes off the grill. Step 2. The key ito knowing if your Starter is close to being active enough for use is to watch it. The next day your Starter should show signs of a bubbled surface and having risen in volume. Loosely cover the jar in which the starter is in and refrigerate it. Reserve juice and pulp. If the loaf is the body, the starter is the soul.” Remember to feed it just before you do. If the dough starts to snap back, cover and let it rest for 10 minutes before pressing it out further. At some point, if you do not use up or discard some part of your Sourdough Starter the jar is going to fill up. A Bonnier Corporation Company. Your email address will not be published. Discard half the mixture. Feed the Starter and allow it to ferment until it is bubbly (about 10 to 12 hours). When well-blended, gently fold in grape skins. Pour batter into 2 well-oiled 9x5-inch loaf pans. All rights reserved. Feed the Starter this time with 1/4 cup flour and 1/4 cup water. saucepan over medium until an instant-read thermometer reads 115°. Let it sit for 12 hours and the feed the Starter again with another 1/4 cup flour and 1/4 cup water. Ideally, the consistency of the Sourdough Starter should be on the firm side and not soupy or thin. Bake focaccia until golden brown and cooked through, about 25 minutes. So if your weather is cooler than that you need to find a warm place for the Starter to grow, and in a warmer climate you need a cooler place. Copyright © 2020 Saveur. 1 ⁄ 3 cup extra-virgin olive oil, plus more for greasing and brushing Most people recommend a 1:1 ratio (100% hydration), that is equal amounts of flour and water mixed together. I read somewhere that “A starter breathes life into bread. Featured in: The Road to Abruzzo, Find this recipe in our cookbook, SAVEUR: Italian Comfort Food. Heat milk and 1 cup water in a 1-qt. My tap water comes chlorinated and isn’t safe to use as is anyways, so I use filtered water. A largish wide mouthed glass jar with a loose fitting lid is best for a Sourdough Starter. Please note that I live in the tropics where it is very warm. Transfer dough to prepared baking sheet and, using your fingers, spread dough out to the edges until it completely covers the bottom. With the motor running, slowly add milk mixture and olive oil; mix until a smooth dough forms. Transfer dough to a lightly greased bowl and cover loosely with plastic wrap; set in a warm spot until the dough has doubled in size, about 1 hour. Mix in another 1/2 cup of flour and 1/2 cup of water. Cut each grape into half and stir it into the flour water mixture. So with a little planning ahead, you can use up this discard in recipes other than bread. In a large bowl, combine all ingredients, except grape skins. Let stand 5 minutes before removing from pan. Cover loosely and keep it aside for about 24 hours. An almost fool proof and easy method of using wild yeast to make a sourdough starter from scratch with flour, water and green grapes. Drizzle 2 tablespoons olive oil over the dough and arrange the grapes across its surface. It should have a pleasant, slightly tangy and almost sweet smell. If your Starter shows signs of this, you can adjust by mixing in a little more flour to achieve a firmer consistency. Heat oven to 400°. Many products featured on this site were editorially chosen. Place the bread in a small bowl. Toast on a grill pan over medium-high heat for 1 minute. If your jar is filling up you can discard 1/2 cup of Starter and then feed with 1/2 cup flour and 1/2 cup flour. If it has a metal lid, you can punch a couple of holes in the lid. This is called “hooch” and is the alcohol which is produced during fermentation. Start out fresh. When this fluffy, oil-slathered dough bakes, the red and green grapes dotting it burst, releasing their sweet juices into the bread. This discard can be used to make waffles, pancakes, scones, muffins, crackers, etc but I don’t always have the need to make something with the discard. Fermentation takes much less time here. The wide mouth allows for easy mixing and the loose lid allows for air circulation and escape for the carbon dioxide produced during fermentation. I use a one litre glass jar for my Starter. After three days, pluck out the grapes using a wood spoon. Preheat oven to 400°F. Let cool slightly before serving. Usually, after about 6 hours my Sourdough Starter is ready and active enough to be used. The recipe is from Chiara Pepe, granddaughter of winemaker Emidio Pepe. You can still go ahead and make this starter exactly like this without the green grapes. Brush both sides of all bread slices with 1 tablespoon of the oil. So you can use mineral or any other non-chlorinated water. However too much fermentation can make for very sour sharp bread, so it’s a good idea to refrigerate the starter after about 3 to 4 days especially if it very warm where you live. Step 3. Cover loosely and let it sit for another 24 hours.