*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Bread flour
    2 1/2   c            Water
      1/2   lb           Red grapes, stemmed
   The grape starter is from Julia Child’s new Master
   Chef book ($17.95 Retail). It is a recipe given by
   Nancy Silverton. It takes 10 days to complete but is
   then yours for life.
   Wrap the grapes in well washed cheesecloth, tieing the
   corners to form a bag; lightly crush them with a
   rolling pin (to release the sugar to mix with the
   natural yeast on the skins; just like making wine!)
   and immerse them in the flour water mix. Cover tightly
   with a lid or plastic wrap secured with a rubber band.
   Leave at room temperature for 6 days, stirring once or
   twice a day for the six days.
   The bag of grapes will eventually appear inflated, and
   liquid will begin to separate from the flour base.
   The mixture will begin to taste and smell slightly
   fruity, and the color will be strange. That is as it
   should be. By the sixth day the bag of grapes will
   have deflated, the color will be yellow, and the taste
   pleasantly sour; the fermentation is complete. The
   starter is living but weak, and it needs to be fed.
   Remove the grapes and squeeze their juices back into
   the starter. Stir it up thouroughly and transfer it to
   a clean container. (Although you can use it after just
   one feeding, the starter will be stronger and
   healthier with the full treatment) You can refrigerate
   it until you're ready to proceed.
   Three days before you plan to use it, stir 1 cup flour
   and 1 cup water into the container, blending well.
   Let stand uncovered at room temperature until it
   bubbles up - 3 to 4 hours - then cover and
   refrigerate. Repeat this for the second and third day.
   Store the starter tightly covered in the refrigerator
   where it will keep perfectly for 4 to 6 months.- after
   which it’s a good idea to pour off all but 2 cups and
   give it another feeding. Before using the stored
   starter for bread, however, give it the full 3-day
   feeding schedule once again to restore it and to tone
   down excess sourness.
   This is the starter for the Olive Bread recipe which
   follows. From: Richard Taylor
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