Sour Dough Starter from crushed Grapes
I saw this in a video by Carol Field. You take 2 parts flour to 3 parts water by weight and add a cloth bag of crushed grapes to it. Let sit for 1 week, remove the bag and you have the start of a wild yeast culture. Feed it the basic 2 to 3 of flour and water.
I could not resist, so I found some organic grapes and it all went as planned. After a few regular feedings I had a very active culture. It only has a slight sour taste in the culture, and very little to no sourness when baked. It tends to form almost a curd in culture. But it is very, very quick. I use it to make potica, as it rises so quickly I can make the dough and it is has it's first rise by the time I can grind the nuts and make the filling. Better than quick rise yeast, and a very nice flavor.