I admit I have a fermentation issues. I think I have killed them all: kombucha scobies, milk kefir grains, water kefir grains and sourdoughs. I can’t get them to go, or they go moldy on me. So I consider myself fermenationaly challenged.
Sourdoughs do not start in my house on their own. I don’t think there is enough wild yeasts in my home. But I love sourdough and I am going to try it once again. This time I am going to start it with the horror of white flour and add a yeast to it, but I am going to use organic red grapes to provide the yeast.
I will use Nancy Silverton’s Grape Sourdough Starter. Once the starter is well established, I will start feeding it with whole wheat flour to have it transition to a whole wheat.
I will start it this weekend and report back next week how it fared and if it still lives.