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Sourdough leavened with wild grapes 🍇 If you can ferment grapes to make wine, you can also ferment grapes to make bread. An old Italian procedure traditionally used to make pizza dough starter. #GM

Community • Chef • JLM 312•Culinary Inquiries reach out  email:info@jlmaggio.com •Previously @ The Restaurant at Meadowood⭐️⭐️⭐️

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When cooking in napa I made friends with someone that owned a grape farm. They grew grapes for non alcoholic juice. She would give me loads of juice and fresh grapes. I fermented 500grams of grape juice with 500g of filtered water for 2 weeks to activate it. Then I used this "Liquid" as water in my starter.

I created the starter with 45% Central Milling ABC flour, 15% Type 85 whole wheat flour and 40% grape must "Water". I fed this starter for 1 week to activate and then followed a standard sourdough recipe that uses only a starter as the leavening agent. If you have any other questions feel free to DC me. be well