It doesn't sound like the grapes really added anything as it developed a sourdough starter at the same rate as the mixture of only flour and water (or did I miss something)? The experiment was interesting but if a usable starter was obtained in the same amount of time not using grapes, is there really a reason to use grapes to get a sourdough starter? Doesn't seem like the yeast from the grapes mattered. Enjoying the blogs.
October 4, 2016 at 2:33pm