Categories: Breads 
      Yield: 1 servings 
  
      2 c  Bread flour 
  2 1/2 c  Water 
    1/2 lb Red grapes, stemmed 
  
  The grape starter is from Julia Child's new Master Chef book($17.95 
  Retail). It is a recipe given by Nancy Silverton. It takes 10 days to 
  complete but is then yours for life. 
   
  Wrap the grapes in well washed cheesecloth, tieing the corners to form a 
  bag; lightly crush them with a rolling pin (to release the sugar to mix 
  with the natural yeast on the skins; just like making wine!) and immerse 
  them in the flour water mix. Cover tightly with a lid or plastic wrap 
  secured with a rubber band. Leave at room temperature for 6 days, stirring 
  once or twice a day for the six days. 
   
  The bag of grapes will eventually appear inflated, and liquid will begin to 
  separate from the flour base.  The mixture will begin to taste and smell 
  slightly fruity, and the color will be strange. That is as it should be. By 
  the sixth day the bag of grapes will have deflated, the color will be 
  yellow, and the taste pleasantly sour; the fermentation is complete. The 
  starter is living but weak, and it needs to be fed. 
   
  Remove the grapes and squeeze their juices back into the starter. Stir it 
  up thouroughly and transfer it to a clean container. (Although you can use 
  it after just one feeding, the starter will be stronger and healthier with 
  the full treatment) You can refrigerate it until you're ready to proceed. 
   
  Three days before you plan to use it, stir 1 cup flour and 1 cup water into 
  the container, blending well.  Let stand uncovered at room temperature 
  until it bubbles up - 3 to 4 hours - then cover and refrigerate. Repeat 
  this for the second and third day. 
   
  Store the starter tightly covered in the refrigerator where it will keep 
  perfectly for 4 to 6 months.- after which it's a good idea to pour off all 
  but 2 cups and give it another feeding. Before using the stored starter for 
  bread, however, give it the full 3-day feeding schedule once again to 
  restore it and to tone down excess sourness. 
   
  This is the starter for the Olive Bread recipe which follows. From: Richard 
  Taylor