Using Grapes

• 1). Remove the grapes from the stems and place them in a bowl without washing the fruit first. Crush the grapes using your hands, a fork or a potato masher.
  
  
• 2). Cut a piece of cheesecloth to cover the bowl completely. If you have flies or ants in your home, tuck the bottom ends of the cheesecloth under the bowl or tape the edges of the cheesecloth to the bowl.
  
  
• 3). Put the bowl aside for three days at room temperature. If your kitchen is cold, it may take longer for the grapes to start creating yeast. When the grapes have bubbles on top, strain the mixture into a glass or ceramic bowl that has a lid and throw away the solids.
  
  
• 4). Add a cup of bread flour and a cup of water and stir until the mixture is a thick paste. Place the lid over the bowl and set it aside for 24 hours.
  
  
• 5). Remove the cover and add another cup of flour and water, stirring the mixture thoroughly. Repeat this step two more times, allowing 24 hour intervals between the additions. You may need to remove some of the starter as you add flour and water. You can either put it in another bowl or discard it. By the end of the seven-day period, your starter should be full of bubbles.
  
  
• 6). Stir the starter down, cover and refrigerate, feeding it once a week, letting it warm to room temperatures to let the starter grow before putting it back in the refrigerator.
  
  
• 7). Warm the starter before using it in bread or other recipes.
  
  

Using Wheat

• 1). Mix 1/2 cup of nonchlorinated water, 1/2 cup honey and 1/2 cup whole wheat or bread flour in a glass or ceramic bowl using a wooden spoon. Metal spoons can contaminate the mixture. Cover lightly and place in a warm place, stirring twice a day for five days.
  
  
• 2). Add 1/2 cup of water and flour each on the sixth day and stir. Cover the mixture with a plastic or glass cover.
  
  
• 3). Stir the starter with a wooden spoon once it has started to foam and bubble. The starter is now ready for use. Refrigerate it and feed it once a week, letting it warm on the counter to start growing again. As you use the starter, replenish it with more flour and water.