Monday, August 9, 2010

Starting Fluid

Grape mash (left) is great for jump starting bread starter (right ) .

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6 comments:

Jon in Albany said...

Bob - do you ever bake bread in that Tuscan oven you mentioned awhile back?

LMH said...

What do you do with the rest of the grape mash?

Bob del Grosso said...

Jon
Yes, but not often. Most of my time at the farm is spent butchering and making sausage and salumi.

LMH
I usually use all of the mash -which I make from left over table grapes- for bread. Occasionally, I'll use it to make vinegar...

Zalbar said...

Is that a new batch of starter or one you've been feeding for a while? Because I have NEVER seen a new starter produce a big loaf like that, it's usually pretty weak and I end up with more of a flat bread than a nice boule.

Bob del Grosso said...

Zalbar
That starter is about 3 months old. My cleaning lady dumped the previous version which was, I believe, more than a year old.

If your starter is lazy, add some grape juice, honey or any kind of fruit juice. Yeast loves monosaccharides which all of these have in spades. You can also add yeast. I do that sometimes and never feel bad about it, ever.

Natasha said...

I would have butchered the cleaning lady.