I have been an avid bread baker since my college days. For me Autumn launches bread baking season and there will be dough rising every weekend. Over the years I have obsessed over great sourdough and have gone through various phases of creating and keeping starter.
Last fall I got inspired by Peter Reinhardt’s (arguably the absolute guru of bread authors) latest book “Whole Grain Breads” to get some sourdough starter going again, but this time with a unique twist – innoculating the starter with the natural yeast that grows on our very own Meteor Vineyard Cabernet.
The whitish “blush” that is common to smooth skinned fruit like grapes or plums is actually a natural yeast bloom which can be put to work for a natural sourdough starter. I was very interested to see what kind of terrior could be infused into a “mother” starter.
I soaked the grapes for two days and used the water as the liquid in the starter. All starters gain more character with age and after 12 months of feeding the started has really come into it’s own, producing robust rising power (without the addition of granulated yeast) and a mellow tang to the breads produced.
If interested I can “clone” some starter for our Meteor Vineyard friends. Write me at Barry@meteorvineyard.com.