The best delicious Sourdough Starter From Julia Child recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sourdough Starter From Julia Child recipe today!
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2 c Flour
2 1/2 c Tepid water
1/2 lb Stemmed red grapes
Starter from Julia Child’s Cooking with the Master Chef’s Cookbook
wrap grapes in one yard washed cheesecloth and crush. Mix flour and water.
Add grapes in cheesecloth bag….(Do all this in a crockery bowl or
stainless steel pot or bowl. As with any sourdough, do not use aluminum).
Cover tightly with plastic wrap and let sit at room temperature for six
days. Stir once a day with wooden spoon. At end of six days remove grapes.
Starter is ready to use if you want an especially sour taste….if you
prefer a milder starter feed it with one cup flour and one cup water for
three day period before using. Refrigerate between feedings, (after mixture
has bubbled). Always let starter return to room temperature before
feeding….replace amount used in each recipe with like amount of flour and
water. Allow starter to bubble before refrigerating.
Yields
1 Servings
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