Starting sourdough with grapes?

[Guest guest]

I have a quick question about starting sourdough with grapes. This

is my second attempt at it. I am using fresh ground rye with

organic grapes (fresh from the vineyard). The first time, after a

day, it smelled, well, not good. I tossed it. Started fresh

yesterday......same smell. Am I just not used to the smell?? What

does your sourdough starter smell like, after a day or two with

grapes?

Thanks again!

[Guest guest]

,

I tried this recently and it did smell terrible when the dough was

culturing. I was even a bit lazy with the timing and let it sit

longer than it should have.

However, when I actually baked the bread, it turned out wonderfully.

It had none of that yucky smell, just a wonderful, very sour taste. I

just finished the last of it today-- it was a bit dried, so I steamed

it in a steamer basket and it was good as new.

So I suggest you go through it all the way anyway and see what the end

result is. Oh, and another thing I noticed was the the bread rose in

the pans nearly double its size before I baked it-- it was incredible.

Jana

> I have a quick question about starting sourdough with grapes. This

> is my second attempt at it. I am using fresh ground rye with

> organic grapes (fresh from the vineyard). The first time, after a

> day, it smelled, well, not good. I tossed it. Started fresh

> yesterday......same smell. Am I just not used to the smell?? What

> does your sourdough starter smell like, after a day or two with

> grapes?

>

> Thanks again!

>

>

[Guest guest]

Thanks Jana......You've given me great encouragement! I won't be

tossing it.....will let it ferment for a week and see what happens.

I *am* anxiously awaiting my 1847 Oregon Trail Sourdough starter,

though... (from the friends of Carl). Have you ever used that??

http://home.att.net/~carlsfriends/

LIsa