Fresh-Milled Flour & Grape Must Starter Bread.

Video Description

This is my very first recipe video made with starter from grape must—a beginning that feels just as exciting as the bread itself. It all began on a quiet morning, when I start to choose my wheat—carefully selecting each grain, clean and free from weeds. I knew that real bread starts with pure, honest ingredients. I milled the wheat on my small table mill, turning every kernel into warm, fragrant whole-grain flour. Then came the magic ingredient: a solid sourdough starter made from grape must. I had tried regular sourdough and commercial yeast before, but the bread always came out sticky and hard. With the must starter, everything changed—the dough came alive naturally. Everything about this loaf is pure, healthy, and filled with real aroma. At first, the dough was crumbly and not elastic, but with time and patience, it transformed—soft, stretchy, and full of quiet strength. After rising slowly, resting overnight, and baking deeply, the bread came out dense but soft, perfectly cooked, and rich in flavor. The result was a loaf more aromatic than anything I had ever tasted. And now I know—I’ll be making this bread, and its mixes, many times again. Recipe: Whole-Grain Must starter Bread Before making the dough, I fed my must starter: 50 g starter, 50 ml water, and 120 g flour—mixed into a dense paste and left for 3 hours at 22°C, until it tripled in volume. I used 100 g for the bread and fed the rest before placing it in the fridge. Ingredients 100 g solid sourdough starter from grape must 400 ml warm water 500 g freshly milled whole-grain flour 10 g salt Method & Fermentation Steps 1. Mixing the Dough Combine the must starter, warm water, flour, and salt. Knead until you get a crumbly, non-elastic dough that is firm but not watery. 2. First Rest Cover with plastic wrap and rest 1 hour at 22°C. 3. Stretch & Fold After 1 hour, perform one set of stretches and folds. Dough becomes a bit more elastic but still crumbly. 4. Second Rest Let the dough rest another 1 hour. 5. Dough Transformation After this second hour, the dough becomes surprisingly elastic and strong. Stop folding here. 6. Bulk Fermentation Let the dough rise freely for 3 hours at room temperature. It should double in volume, with no large bubbles. 7. Shaping Shape a standard sourdough-style loaf. Place it in a banneton or lined bowl. 8. Cold Fermentation Refrigerate at 3°C for 12 hours (overnight). Baking 1.Preheat the oven with the Dutch oven inside → 200°C for 15 minutes. 2. Bake Place the loaf straight from the fridge into the hot Dutch oven. Bake: 30 minutes with the lid on 25 minutes without the lid Whole-grain flour needs more time to bake through, so the extra minutes prevent a sticky or undercooked crumb. A deeply aromatic, natural, perfectly baked whole-grain loaf— dense yet soft, richly flavored, and unlike any bread you’ve ever tasted. A bread worth making again…and again.