1 bunch organic red grapes
1.5 gallons filtered ro water (no cloramines)
1 cup rice flour or sorghum flour
Gluten free sourdough starter that uses wild yeast inside of grapes instead of yeast.
Put the grapes in a mesh bag and smash with a rolling pin. Put smashed grapes into a glass jar or ceramic fermenting pot. Fill with water, and add the flour, stir. Let set for 2 weeks until it has fermented. Put into fridge once things are done.
I got this off of a Julia child’s recipe. Really great sourdough and no fussing with the yeast!