Thanks PJM. By any measure you are a genius. I have a few wild grapes on my property, just now past their prime for eating, yet ideal for a new starter. Ahem... Saturday morning's first project I think. With multiple types of flour in the pantry, I can make nearly anything. From the looks of it, the wild grape yeast is ideal for any flour, targeted for sourdough, so why not? Even at my advanced age, I can be impatient and at least one of the creations will allow me to bake something on Sunday afternoon. Does it get any better? Thanks for your post > one year ago.

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