2 cups raw wheat berries ground in coffee grinder or blender(health food store)
2 cups water(best you can get or let some sit out to dechlorinate)
1 large glass jar(I use old pickle jar about half gallon)
cheesecloth doubled a few times (its fly season yuck)
1.Crush the grapes slightly, and measure out about 2 cups into a glass bowl. Add the flour and water
2.Mix with a wooden spoon until the batter has become thick and gooey.
3.Cover the bowl with a clean towel and let it sit at room temperature overnight.
4.The next day, check the starter for bubbles of gas coming to the surface, a sure sign of fermentation. Be patient: This can take as long as 5 days in some environments.
5.Once the starter has begun to ferment, strain out the grapes and “feed” the starter with a bit of flour and water. A couple Tablelspons flour to an equal amount of water like.
6.You can use the starter right away, or you can let it sit for another few days. The longer you let the starter ferment, the stronger the flavor of your bread will be; don't let it go too long though. smell it. If its not bumbling and smells gross it died. Sometimes they do this even when you do everything right. The bad bacteria just won the battle. Most of the time it does work though.
7. To bring the starter back to life, let it sit in a glass bowl overnight at room temperature. When the yeasts “wake up,” the fermentation process will start again. Store remaining in fridge.
MAKE BREAD!
