Title: Sourdough starter with fresh grapes (jvb)
 Categories: Breads, Sourdough, Fruits
      Yield: 1 Servings
 
           Fresh, clean grapes
           Flour
           Water
 
  Take a generous handful of grapes and crush them slightly. Place in
  non-metallic container with an equivalent amount of both flour and
  water.
  
  Let it sit covered with a loose cloth on the counter checking two or
  three times a day for signs it is beginning to work. (Can take as
  little as one day or as long as five.)
  
  When it begins to ferment, strain out the grape pulp. Feed with equal
  parts flour and water to the desired quantity. Let stand loosely
  covered at room temperature until ready to use (generally overnight).
  
  Store sourdough starter in refrigerator or freezer.