My Strongest Starter Ever – Made from Grape Must! Naturally, Ideal for All Breads and Sweets

Ingredients

• 500 g Red or Black Grapes (fresh, any variety; stems optional)
• 200 g All‑Purpose Flour (for initial starter dough; sifted)
• 50 ml Water (room temperature for starter feeding)
• 110 g All‑Purpose Flour (for feeding) (same flour as above, added to starter after 24 h)
• 70 g Active Grape Must Starter (fed and bubbly; measured after 24 h + 5 h feed)
• 500 ml Water (for dough) (room temperature)
• 900 g All‑Purpose Flour (for dough) (can substitute 10 % whole‑wheat for more flavor)
• 20 g Salt (fine sea salt)

Instructions

1. Prepare Grape Must

   Rinse the grapes, discard any bad ones, and place them in a bowl. Mash them with a potato masher or clean hands until most juice is released.

   Time: PT5M

2. Ferment Grapes

   Transfer the mashed grapes (including skins) to a clean glass jar, cover with a loose lid or cloth, and leave at room temperature (20‑22 °C) for up to 3 days. Stir gently once daily to distribute yeasts and oxygen.

   Time: PT72H

   Temperature: 22°C

3. Strain and Form Starter Dough

   After 3 days, strain the liquid into a bowl, discarding skins if desired. Add all‑purpose flour gradually, mixing until you obtain a very thick, dense dough.

   Time: PT10M

4. First Fermentation of Starter

   Place the dough in a clean jar, make a small cut on the surface, cover with a cloth, and let sit at room temperature for 24 hours.

   Time: PT24H

   Temperature: 22°C

5. Feed the Starter

   Weigh 110 g of the active starter. Add 50 ml water and 110 g flour, mix until a dense dough forms, and let rest at room temperature for 5 hours.

   Time: PT5H

   Temperature: 22°C

6. Mix Bread Dough

   In a large mixing bowl, combine 70 g of the fed starter, 500 ml water, 900 g flour, and 20 g salt. Mix by hand until a shaggy dough forms.

   Time: PT10M

7. Knead the Dough

   Lightly wet your hands and knead the dough for about 10 minutes until it becomes elastic and no longer sticks excessively.

   Time: PT10M

8. First Bulk Fermentation & Stretch‑Fold

   Cover the bowl with a towel and let the dough rest at room temperature for 1 hour. After the hour, perform a single set of stretch‑and‑folds (pull the dough up and fold over itself four times).

   Time: PT1H10M

   Temperature: 22°C

9. Final Proof

   Let the dough continue to rise at room temperature for another 3 hours, then shape into a loaf, place in a proofing basket or bowl, cover with a towel, and refrigerate at 3 °C for 12 hours (cold retard).

   Time: PT15H

   Temperature: 3°C

10. Bake the Bread

    Preheat the oven to 200 °C with a cast‑iron Dutch oven inside. Transfer the cold‑proofed loaf onto parchment, score the top, place it in the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake an additional 15‑20 minutes until the crust is golden and the loaf sounds hollow when tapped.

    Time: PT45M

    Temperature: 200°C

11. Cool and Store

    Remove the loaf from the pot, let it cool on a wire rack for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

2100

Protein

70 g

Carbohydrates

420 g

Fat

12 g

Fiber

18 g