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Sourdough Starter from Green Grapes

02.16.2011 · Posted in Breads, Recipes

The best sourdough starter I have ever used was made with green grapes.  The natural yeast in the air and the sugar in the grapes produces the perfect super-sour-sponge, just like they make in San Francisco. Its so easy and fast to make this starter for bread, pancakes, and crepes.  Simply wash and stem 1-pound of seedless green grapes, crush the grapes with a potato masher and place in a bowl.  Cover with a muslin cloth or cheesecloth and let set on your kitchen counter for 2 days.  Strain the liquid into a 2-cup measuring cup and add water up to the 2-cup level.  Add 1-cup of flour and 1-cup of luke-warm water.  Mix with a wooden spoon, pour into a quart jar or a large container with a lid.  Loosely cover container with the lid and set out on kitchen counter for 24 hours.  Feed the sponge again with 1-cup of flour and 1-cup of luke-warm milk (1%, 2% or whole milk is fine) and let set for another 24 hours.  If the sponge is bubbly, its ready to use in your favorite recipe. 


  1. Replace the sponge used with same amount of flour and water.  If your recipe calls for 1 cup of starter.  Add 1 cup flour and 1 cup water or milk to the remaining starter and let set in a warm place for 24 hours.
  2. Feed your sponge at least once a week.  Remove a cup of starter and replace with 1-cup flour and 1-cup luke-warm water or milk. 
  3. Refrigerate if not using sponge within 24 hours of feeding.

Watch this video recipe from Harvest Eating: Sourdough Crepes

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7 Responses to “Sourdough Starter from Green Grapes”

  1. Very efficiently written post. It will be helpful to anybody who usess it, as well as yours truly. Keep doing what you are doing – i will definitely read more posts.

  2. Lovely website! I am loving it!! Will be back later to read some more. I am bookmarking your feeds also

  3. I don’t know what I did wrong, but it’s not bubbling. The only thing that’s happening is the liquid is separating to the top (like oil). What did I do wrong? I followed the recipe.

  4. Try adding 1 cup of flour and pinch of sugar to your starter. Stir it well, cover and let set at room temperature for 24 hours. If that doesn’t work then its most likely the natural yeast has died. Be sure to use bottled water or unchlorinated water. Chlorine will kill yeast. Some bacterias will also kill the yeast. Liquid will accumulate on the surface of the starter if it has not been used and fed for a few days.

  5. [...] only is sourdough bread one of my true eating pleasures but growing my own sourdough starter and making other sourdough goodies is right up there on the accomplishment scale.    I love [...]

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