You've heard of the naked chef - now meet the naked baker. So passionate is David Jayne about sourdough and organic loaves that he has been known to charge into the kitchen at 6am wearing nothing but an apron and an oven mitt.
1 bunch organic grapes, preferably seedless
2 cups organic, unbleached bread flour
2 cups water
Slightly crush the grapes then place 2 cups of grapes in a glass bowl. Add the flour and water and mix with a wooden spoon until the mixture has become thick and runny, like warm honey.
Cover the bowl with a clean tea towel and let sit at room temperature overnight. The following day, check the starter for bubbles of gas rising to the surface - this indicates fermentation. Be patient, this can take up to five days.
Once the starter has begun to ferment, strain to remove the grapes and add a sprinkling of flour and water to the mixture.
You can use the starter immediately or you can let it sit. The longer you let the starter ferment, the stronger the flavour of the bread will be. The starter can be stored in the freezer and used at a later date. Cover in plastic before freezing.
Makes a minimum 2 loaves