Hope you enjoy this one.:-)
 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Grape Starter 
 Categories: Breads 
      Yield: 1 Starter 
  
-------------------------COOKING WITH MASTER   
CHEFS------------------------- 
 
---------------------------------FIRST   
DAY--------------------------------- 
    1/2 lb Stemmed red grapes 
      2 c  Bread flour 
  2 1/2 c  Water 
 
--------------------------THREE DAYS BEFORE   
USING-------------------------- 
      1 c  Flour 
      1 c  Water 
 
---------------------------TWO DAYS BEFORE   
USING--------------------------- 
      1 c  Flour 
      1 c  Water 
 
----------------------------ONE DAY BEFORE   
USING---------------------------- 
      1 c  Flour 
      1 c  Water 
  
  It takes 10 days to complete but is then yours for   
life.  Wrap the grapes 
  in well washed cheesecloth, tieing the corners to form   
a bag; lightly crush 
  them with a rolling pin (to release the sugar to mix   
with the natural yeast 
  on the skins; just like making wine!) and immerse them   
in the flour water 
  mix.  Cover tightly with a lid or plastic wrap secured   
with a rubber band. 
  Leave at room temperature for 6 days, stirring once or   
twice a day for the 
  six days. 
   
  The bag of grapes will eventually appear inflated, and   
liquid will begin to 
  separate from the flour base.  The mixture will begin   
to taste and smell 
  slightly fruity, and the color will be strange. That is   
as it should be. By 
  the sixth day the bag of grapes will have deflated, the   
color will be 
  yellow, and the taste pleasantly sour; the fermentation   
is complete. The 
  starter is living but weak, and it needs to be fed. 
   
  Remove the grapes and squeeze their juices back into   
the starter. Stir it 
  up thouroughly and transfer it to a clean container.   
(Although you can use 
  it after just one feeding, the starter will be stronger   
and healthier with 
  the full treatment)  You can refrigerate it until   
you're ready to proceed. 
   
  Three days before you plan to use it, stir 1 cup flour   
and 1 cup water into 
  the container, blending well.  Let stand uncovered at   
room temperature 
  until it bubbles up - 3 to 4 hours - then cover and   
refrigerate. Repeat 
  this for the second and third day. 
   
  Store the starter tightly covered in the refrigerator   
where it will keep 
  perfectly for 4 to 6 months.- after which it's a good   
idea to pour off all 
  but 2 cups and give it another feeding.  Before using   
the stored starter 
  for bread, however, give it the full 3-day feeding   
schedule once again to 
  restore it and to tone down excess sourness. 
   
  Sylvia's comments: I bought a big bunch of black grapes   
for this (didn't 
  remember that the recipe called for red grapes) and put   
them into 2 
  cheesecloth packages, which made cramming them into the   
container a bit 
  difficult.  I wasn't sure how much to crush the grapes,   
so only used a 
  little pressure with my hands, just enough to dampen   
the cheesecloth with 
  grape juice.  Later note: I should have crushed more,   
after 6 days the 
  grapes were still pretty intact.  I squeezed everything   
I could out of one 
  of my packets and threw it away, crushed the other more   
thoroughly and 
  stuck in back in the starter. 
   
   
----- 
  
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Nancy Silverton's Grape Starter 
 Categories: Breads 
      Yield: 1 Servings 
  
      2 c  Bread flour 
  2 1/2 c  Water 
    1/2 lb Red grapes, stemmed 
  
  The grape starter is from Julia Child's new Master Chef   
book($17.95 
  Retail). It is a recipe given by Nancy Silverton. It   
takes 10 days to 
  complete but is then yours for life. 
   
  Wrap the grapes in well washed cheesecloth, tieing the   
corners to form a 
  bag; lightly crush them with a rolling pin (to release   
the sugar to mix 
  with the natural yeast on the skins; just like making   
wine!) and immerse 
  them in the flour water mix. Cover tightly with a lid   
or plastic wrap 
  secured with a rubber band. Leave at room temperature   
for 6 days, stirring 
  once or twice a day for the six days. 
   
  The bag of grapes will eventually appear inflated, and   
liquid will begin to 
  separate from the flour base.  The mixture will begin   
to taste and smell 
  slightly fruity, and the color will be strange. That is   
as it should be. By 
  the sixth day the bag of grapes will have deflated, the   
color will be 
  yellow, and the taste pleasantly sour; the fermentation   
is complete. The 
  starter is living but weak, and it needs to be fed. 
   
  Remove the grapes and squeeze their juices back into   
the starter. Stir it 
  up thouroughly and transfer it to a clean container.   
(Although you can use 
  it after just one feeding, the starter will be stronger   
and healthier with 
  the full treatment) You can refrigerate it until you're   
ready to proceed. 
   
  Three days before you plan to use it, stir 1 cup flour   
and 1 cup water into 
  the container, blending well.  Let stand uncovered at   
room temperature 
  until it bubbles up - 3 to 4 hours - then cover and   
refrigerate. Repeat 
  this for the second and third day. 
   
  Store the starter tightly covered in the refrigerator   
where it will keep 
  perfectly for 4 to 6 months.- after which it's a good   
idea to pour off all 
  but 2 cups and give it another feeding. Before using   
the stored starter for 
  bread, however, give it the full 3-day feeding schedule   
once again to 
  restore it and to tone down excess sourness. 
   
    
----- 
  
------------------------------------------------------------------------------
-------         
  
               "You read the Bible in your special ways
		You're fond of quoting certain things it says,
	        Mouth full of righteousness and wrath from above,
		But when do we hear about forgiveness and love."
	
					Bruce Cockburn
-
To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net
saying unsubscribe mm-recipes
Meal-Master is available from all simtel mirrors in the msdos/food
directory
THE RULES
Recipes in Meal-Master Format and ASCII only
Every message to contain a recipe in meal-master format (unless a request)
... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
---------------