Starter from Young Wine
I’ve noticed that most starters that use fruit do not allow the fruit to ferment first, but are bundles of fruit or simply add the fruit to a flour paste.
In the mid-90s I created my starter from a young grape wine and it was slow but forgiving and had a wonderful flavor. There really as a dearth of information then so the only reason I did it this way is because it made sense at the time.
I recently fermented some wild plums into a young, percolating wine. I’d like to use this in hope of utilizing local yeasts in my breads.
Is there any reason I shouldn’t try to use this yeast rich wine to create a starter?
Are there pitfalls to this method that I may not be aware of?