Author Topic: help a wet yeast user understand starter  (Read 664 times)

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Offline thezaman

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help a wet yeast user understand starter
« on: October 14, 2012, 03:15:57 PM »
  one of the wineries that i work with wanted a signature on the product used their. since they just harvested the last of their grapes saturday i took two pounds of unwashed grapes and i want to produce a started ,and use it when i sell wood fired pizza at their winery. we usually do 100 plus dough balls. about 35 pounds of flour.
  i think you soak the grapes in water covered until it bubble(ferments),that all i know so far.


Offline bakeshack

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Re: help a wet yeast user understand starter
« Reply #1 on: October 14, 2012, 04:30:52 PM »
Larry, one way is to crush a bunch of grapes wrapped in cheesecloth then submerge it into the flour/water mixture (100% HD).  Cover and stir the mixture once a day for a total of 6 days.  After 6 days, it should have an overripe fruity smell.  Remove the grapes and squeeze the remaining juice into the flour mix and stir.  Feed with flour/water and let stand overnight until you see bubbles.  Feed once a day until the culture rises and falls regularly.  It should be ready for use after 2-3 days of regular feeding. 

Marlon

Offline thezaman

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Re: help a wet yeast user understand starter
« Reply #2 on: October 15, 2012, 08:49:43 AM »
 marlon, thanks i did as you instructed last night.