Coals to Newcastle

I know it is ironic that Tom is making bread in Italy, the land of bread, but Tom recieved sourdough starter from our new friends Rachel and Kate and now he is a bread-making machine. As it turns out the wood-burning stove in our kitchen (stufa) keeps the kitchen warm but also is the perfect place to make soup, pasta sauce, boil water and especially raise bread dough.

Sourdough Bread Starter

To make the wild yeast sourdough starter:
Put the flours, yogurt and apple juice in the bowl of a heavy-duty electric mixer fitted with the whisk. On the slowest speed, beat for 10 minutes, when a slightly lumpy batter will have formed. Increase the speed and beat for a further 5 minutes, or until the mixture is thick, elastic and bubbly. Add the grapes or raisins, which will encourage the airborne yeasts to start working more quickly. Pour and scrape the batter into a very clean mixing bowl. Dust the top with white flour and cover the top with cling film. Place the bowl in a very warm place and leave it for 24 hours. The next day the batter should have doubled. Beat for a minute by hand and whisk in 150g plain, natural low-fat yogurt and 150ml ful-fat milk. Once completely incorporateed, pour the mixture through a colander into a clean bowl and discard the fruit. Add 300g white flour. Stir mixture with a wooden spoon for a minute or tow. Now dust the top with flour and leave in a warm place for 24 hours. You now have an active starter.

Use in your favorite bread recipe according to instructions.