Here I present the grape mother sourdough. I essentially use the same recipe as the potato mother sourdough. The stark difference between the progeny of two mother doughs is flavor. While potato mother is more robust, grape mother is more delicate and subtle. Both bread’s texture are very similar (it is because I knead both bread), and more distinctive flavor will release as you chew. Again, the progeny for both mother doughs only smell like sourdough, but does not taste like it, given how young both mothers are.
|Mix all ingredients together, with salt goes in last|
|When all ingredients are incorporated, without much kneading|
|After about 5 minutes of kneading|
|Ready to rest|
|After a night in the refrigerator|
|Ready to bake!|
|Cross section of the roll|