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1
Wash the grapes and wrap them in a muslin or fine cheese cloth.
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2
Loosely tie the open end with a string or elastic band and lightly crush the grapes inside with a rolling pin.
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3
Combine the flour and water in a large plastic, ceramic or stainless-steel bowl.
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4
It is best if you can find one with a lid.
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5
Squeeze some of the juice from the grapes into the flour and water mixture, before completely burying the little bag inside the mixture.
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6
Cover with the lid or a plate and leave for 10 days to two weeks at room temperature, around 20 C or 68 F.
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7
The grapes should start to ferment and the bag should balloon slightly with the gases being given off by the grapes.
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8
Pull the bag out of the mixture and squeeze any juice back into the white mixture.
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9
Throw away the grapes and the bag.
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10
Stir the starter, which should now be slightly pink and have a sour, grapey smell.
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11
Now you should pour away about a third of the initial starter mixture and stir in one batch of its food.
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12
In the beginning, you will have to feed your starter twice a day (best done at regular intervals) for two weeks.
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13
Just before you feed the starter, make sure you also throw away 200ml of the basic mixture.
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14
This might seem like a waste but if you don't you will have far too much starter!
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15
After two weeks, your starter should really be alive and kicking.
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16
Taste a bit and it should have a slight fizz to it.
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17
If the starter doesn't taste fizzy, keep feeding it until it does.
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18
A slightly lower room termperature can slow things up a bit.
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19
When it tastes fizzy you are ready to start making bread.
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20
To keep your starter going (it is a living thing, after all) you should only need to feed it once a week and leave it in the fridge, unless you are making bread more than once a week.
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21
If you are not making bread very often, you can leave feedings for two weeks.
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22
Make sure you keep it in the fridge, which slows the starter down.
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23
If it is kept at room temperature, it will need to be fed every day.
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24
Between making bread, give the starter at least a day to recover.
