Instructions: Take a generous handful of grapes and crush them slightly. Place in non-metallic container with an equivalent amount of both flour and water.

Let it sit covered with a loose cloth on the counter checking two or three times a day for signs it is beginning to work. (Can take as little as one day or as long as five.)

When it begins to ferment, strain out the grape pulp. Feed with equal parts flour and water to the desired quantity. Let stand loosely covered at room temperature until ready to use (generally overnight).

Store sourdough starter in refrigerator or freezer.

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