June 13, 2006 - 11:32am
using organic grapes/raisins for starter growth
Has anyone used organic grapes or raisins to kick-start their sourdough starter? I read about using either of these in several cookbooks that I own or got from the library. One was from the La Brea Bakery breadbook. Does using either of these change/enhance/or otherwise alter the starter for better or for worse? Any ideas? Much appreciated...