Wine Country Sourdough

I have a red wine that is still working out in garage,

and I had a brilliant idea about starting a sourdough starter with some red wine lees.

After researching sourdough and rethinking everything I knew already- I went out and thieved from the bottom of the fermentor, as much lees as I could with out getting wine- this is like reverse racking…

The recipe calls for equal amounts in weight, liquid to whole wheat flour.

I did get out the scale and weigh it- it worked out to 1 cup liquid and just a tad under 2 cups flour.

I mixed together and got almost a dough ball, slightly sticky.

This is dryer than I am used to- however today’s research this is better for the creatures to multiply in.

I am now awaiting the bubbly action (signs) of life, and will feed it daily to help it grow.

research says to toss away half of starter and add twice the amount, I will be splitting it in half and have two starters.

I took the lees from an active fermenting wine and added it to equal weight of Organic whole wheat flour.

Day one-  Dec 12, 2011- equal parts flour and liquid

feeding it, after it has started to bubble- will be 1 cup liquid to- 2 cups flour.

feeding after it doubles it will need to be fed twice as much each time-

discarding half of the starter  will give it a chance to grow.

after a week I will switch to a natural white flour.

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