The above photo contains three things that alone are not that spectacular, but when they get together: magic happens. Flour. Water. Grapes. Done. Thats all. Well, plus a little time. Behold: my first sourdough starter.
Since the weather is still too warm to do much serious cooking, I've taken to starting up a more long term project. Making my own sourdough starter seemed to fit the bill. With the recent acquisition of a digital kitchen scale, I figured bread baking season is open for business. Unless you have worked in a carnival and/or understand how humidity affects flour, using a scale (digital or otherwise) is the only way to accurately know how much flour you are using. Conclusion: if you are baking, you should have a scale. End of story. Back to the starter:
1 pint water
1 lbs crushed organic grapes
a large bowl
a clean dish towel