Cooking & Baking

was a red grape starter. It took me a while to get it to fester to the right place, the wine yeast that was the original organism just didn't have enough oomph to make bread rise, although it bubbled the starter nicely. A hefty pinch of Red Star and it was off to the races, I think I kept it going for about 3 months before I moved away from sourdough bread and pancakes.

It was the best tasting starter I ever worked with.

This recipe is close to the one I used: https://annex.exploratorium.edu/cooking/bread/recipe-grapeyeast.html