Ingredients

Steps

• Slice the grapes and combine them with 250g of flour and 250ml of water.
• Place the dough into an airtight container and leave for three days at room temperature.
• Discard half of the mixture after three days.
• Feed the remaining starter with 100g of flour and 100ml of water.
• Stir the mixture thoroughly and leave for at least 24 hours until bubbly.
• Maintain the starter by discarding half and re-feeding with flour and water every two days.