Thank you for sharing this. Starters are so interesting. This past Spring, in the baking class at the culinary Institute I am preparing to graduate from (woohoo), we were shown to wrap the grapes in cheese cloth & crush them.a bit to release some of their juices. We then out it into the flour & water for 24 hrs. We didn't test the speed of the reaction, but the subtle flavor was a nice touch.

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