Grape mash (left) is great for jump starting bread starter (right ) .
Bob - do you ever bake bread in that Tuscan oven you mentioned awhile back?
What do you do with the rest of the grape mash?
JonYes, but not often. Most of my time at the farm is spent butchering and making sausage and salumi. LMHI usually use all of the mash -which I make from left over table grapes- for bread. Occasionally, I'll use it to make vinegar...
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.
ZalbarThat 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.
I would have butchered the cleaning lady.
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