Anita Woods wrote:
>
>
> I heard just today that you can take grapes and bury them in flour,
> refrigerate for a couple of days, and then use that flour to make your
> own starter. Apparently there is a white powder on the surface of the
> grapes that is a wild yeast. Anyone ever heard of this?

I've heard of grapes being put in the liquid starter,
because of the wild yeast on the skins. However, wheat has a
wild yeast, also. All you really need is flour and
water....and patience. Using freshly milled whole wheat (or
rye) will probably give your starter a boost, since it has
more of its parts intact -- well, intact before it was milled.

Give it a try, either way... it's a real hoot to make bread
with just flour and water and salt.... I'm counting the
starter in there, seeing that it's just flour and water.

Robin

--
Robin Murphy, in the Northwoods of Wisconsin
http://www.northwoodsweaving.com