How to make a sourdough from grapes; Recipes

What is leaven for

The industry has the ability to maintain sterile conditions, temperature and other equally important parameters that guarantee a high-quality product at the output. At home, as a rule, there is no such opportunity. Therefore, the yeast may begin to die, and instead other microorganisms develop, which will lead to the appearance of mold, the souring of the drink and the impossibility of its further use. If the amount of yeast is insufficient or its activity is poor, a cloudy product with a questionable taste can be obtained.

To avoid the above troubles, it is necessary to dilute the colony of wine yeast in advance (prepare the sourdough) and then add it to the finished wort. In this case, fermentation will proceed according to all the rules and the wine will not eventually deteriorate.

Thus, the main purpose of the sourdough for wine from grapes is to prevent damage to the must due to the lack of yeast on the harvested berries. It is also able to significantly speed up the procedure for the production of an alcoholic beverage without loss of taste.


For all lovers of bakery. Based on a recipe by renowned American baker and chef Nancy Silverton, owner of La Brea Bakery in Los Angeles.

Debra Wink's Sourdough Bread Recipe

To knead bread dough you will need:

  • 1 cup whole grain flour (if not available, you can substitute plain wheat flour or any other);
  • 2 cups wheat flour;
  • 1, 5 tbsp. l. salt;
  • 1.5 cups of filtered water (not from the tap);
  • ¼ cups of starter culture.

Step 1. In a large bowl, combine the sifted flour and salt. Dissolve the leaven in 1.5 cups of water and knead the dough.

Step 2. Shape the dough into a ball and transfer to a bowl, covered with cling film (or bag). If the dough is too thin, add just a little flour. The dough shouldn't be tough.

Step 3. Leave the dough at room temperature in the warmest place (about 24 ° C) for about 18 hours. After this time, the dough should double in size.

How to make a sourdough from grapes; Recipes

Nutritional and energy value:

Cherry Snail Ingredients

For filling:

For dusting:

Cooking description:

I really like the lard baked goods. The pastry turns out to be tender, “fluffy” and very tasty. I will tell you how to make a snail pie with cherries on lard. Ardent opponents of lard can replace it with softened butter or olive oil. Enjoy cooking!

Snail Cherry Yeast Pie

In the summer, chefs often prepare pies with fresh berries and fruits, because they are very affordable, tasty, juicy and aromatic. Let's make a cherry snail pie today. And although such a cake is not prepared very quickly, it turns out to be juicy and bright.

Let the finished cake cool completely, then sprinkle with powdered sugar on top and serve with aromatic tea.

How to make Cherry Snail Pie

Bread sourdough (starter) on apples from Paul Hollywood's

Nutritional and energy value:

Peculiarities of pickling green tomatoes

Greens, spices or chopped other types of vegetables are usually used as a filling for sauerkraut stuffed tomatoes. Particular attention should be paid to the choice of the main product, since the taste and aroma of the original dish will depend on its quality. Therefore, before you start cooking, you need to carefully study the recommendations of experienced housewives who have tried many recipes for this type of snacks:

  • Fruit should be small and relatively uniform in size.
  • Tomatoes should not have a rich green color. It is recommended to choose vegetables with a white or brown tint. If they are out of stock, that's okay. You can also pickle green tomatoes, but then the cooking process will take much longer.
  • Before fermentation, vegetables should be sorted out and specimens with traces of decay and spoilage should not be included in the snack. Various defects can negatively affect the taste of the entire workpiece. After the tomatoes must be thoroughly washed from dirt, removed the stalks and dried on a cloth or paper towel.

Important! A high-quality product can be obtained only by observing the production technology, absolute cleanliness of dishes and premises.

The taste of pickled green stuffed tomatoes depends on the quality of the main ingredient and its correct preparation, so you should not neglect this stage.


  • 3 Art. ... salt;
  • 1 tbsp. ... sugar;
  • 1 tsp. coriander seeds;
  • 1 tsp. dill seeds;
  • 2 bay leaves;
  • 0.5 tsp. carnations.

Pickled Stuffed Tomatoes Step by Step Recipe

Leave the tomatoes at room temperature for 4-5 days.

After the specified time, you can eat tomatoes, or rather not eat them, but enjoy the unsurpassed taste!

Video and photo Andrey Rostovskiy.

Recipe for lightly salted, pickled tomatoes in a saucepan of cold water

Nutritional and energy value:


1 tsp Baking powder for dough

You will need

This cake is very easy to prepare, but its taste is directly dependent on the quality and freshness of the ingredients you choose.

  • Sour cream for pouring must be of high fat content - from 20%. If you use a less greasy component, the pouring may not solidify during baking and spill onto the plate.
  • You can take cottage cheese of any fat content, but do not buy a completely fat-free ingredient - the filling from it will turn out to be less tasty and tender.
  • Instead of sunflower oil, you can pick up high-quality butter, so the cake will only benefit in taste and aroma. Also, creamy margarine is often added to the dough.
  • Rinse the cherries thoroughly and remove all seeds before use. After that, discard the berries in a colander so that the excess liquid is faster than glass.
  • Vanilla sugar can be easily replaced with plain vanilla in an amount of about 5 grams, and potato starch can be replaced with corn starch in the same amount.

Pitted cherry jellied pie on kefir in a slow cooker

In terms of speed and ease of preparation, this option can be called lazy, since only one dough is used in it. It turns out a kind of airy biscuit with fruit filling. Dessert is prepared very quickly. The dough is kneaded with kefir, you can easily use even a slightly acidified product.

Ingredient set:

  • 3 eggs;
  • 1 cup of kefir (fat 3.2%);
  • 1.5 cups of flour;
  • 1 h. soda, slaked with vinegar;
  • 1 cup sugar;
  • 1 bag of vanillin;
  • 200 g pitted cherries;
  • vegetable or butter butter.

Cooking technology

Thoroughly rinse the dried fruits under running water and put them in a colander. When the excess water drains off, transfer the mixture to a saucepan.

Pour in water and put the pan on fire.

Bring to a boil, reduce heat and cook for 15–20 minutes.

Remove the pan from the heat and cover with a lid. The main thing is not to overcook dried fruits.

In order for the drink to have a rich taste and color, we infuse it for at least 4 hours at room temperature. If you wish, you can strain it.

Nutritional and energy value:

What does the amount of sugar affect? ​​

How the compote will turn out depends not only on the composition, but also on the amount of sugar. It is added not only for taste, but also to stabilize the fruit and the resulting broth. An insufficient amount of it can affect preservation: if in an ordinary compote, cooked for daily use, you can adjust sugar to taste during cooking, then in the jars for the winter there must be a certain portion of white sand. Let's consider in more detail its influence on the taste and shelf life of compote blanks.

Do you prefer more sour berry and fruit stews? For such compotes, gooseberries, cherries, red currants, raspberries, plums, dogwoods are suitable. Want something sweeter? Please eat apples, apricot, pear, nectarine, peach. But to a greater extent, the taste will be influenced by the concentration of the sugar syrup. Sugar is added to the compote for daily use after it has been infused. It is recommended to remove the fruit from the liquid, they can "pull" some of the sweetness on themselves, and this will affect the taste of the broth. Compote is also stored unsweetened at all, then the amount of sugar is regulated when consumed, as in tea, poured immediately before drinking to taste.

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