Stags Leap Sourdough Starter

Stags Leap Sourdough Starter:

An Easy, Foolproof Method for Creating Your Own Sourdough Starter

Recipe & Photos by Haley Warnock

The sourdough craze may have peaked a few years ago, but the joy of creating your own starter never goes out of style. If the process has ever felt intimidating or overly technical, enter our Stags Leap Sourdough Starter. This simple and quick method was inspired by our estate vineyards, using the very same Cabernet Sauvignon grapes that make our Black Label!

Grapes are naturally coated with wild yeasts, making them the perfect catalyst for a robust starter packed with local character. This method creates a quick, lively, naturally fermented starter that you can keep, feed, and bake with for years to come.

What Makes This Starter Special?

• Wild yeast from our vineyard provides the fermentation power, creating a fast fermentation and complex aromas.
• Whole wheat flour and filtered water give the yeast an ideal environment to thrive.
• Minimal equipment, lots of flavor—the process is rustic, approachable, and deeply connected to the land.

Where to Get Grapes for Your Starter

We used grapes picked during harvest at our Stags Leap District vineyard, but we know our readers live all across the country, and the timing isn’t always perfect. Fortunately, you have options!

Here are some ways to source grapes year-round or during late summer/early fall:

1. Local Farmers’ Markets (Seasonal)

From August through October, most regions offer organic or sustainably grown table grapes. Look for varieties with a “bloom” (that dusty appearance on the skin), which is actually a coating of wild yeast.

2. Natural Grocery Stores

Stores like Whole Foods, Sprouts, and local co-ops often carry organic, unwashed grapes, even outside peak season. Avoid pre-washed or “ready-to-eat” grapes, as the natural yeast will be reduced.

3. CSA Boxes or Farm Shares

If you subscribe to a weekly produce box, check if they offer grapes during their harvest window. Many CSAs partner with small farms that grow heirloom or minimally treated fruit.

5. Substitute Fresh Organic Berries (Off-Season)

If fresh grapes aren’t available, you can substitute organic berries, such as blueberries or raspberries. Both carry natural yeasts and can successfully kick-start your fermentation.

If you find yourself in Napa during the next harvest season, you’re welcome to ask our team about sourcing a small cluster right from the Baldacci estate!

How to Make Stags Leap Sourdough Starter

Ingredients

• 1 large bunch of organic grapes(We used Cabernet Sauvignon grapes from our Stags Leap District vineyard.)
• 1.5 cups organic whole wheat flour
• 2 cups filtered water

Instructions

1. Combine flour and water.
   In a medium bowl, whisk together the flour and water until smooth and free of lumps.

2. Add the grapes.
   Submerge the entire bunch of grapes into the mixture. The natural yeast on the skins will kick-start the fermentation process.

3. Cover and ferment.
   Cover the bowl loosely with plastic wrap and leave it in a warm room (70–78°F is ideal) for 4–7 days.

4. Feed daily.
   Each day, add a few spoonfuls of flour and water to maintain a thin pancake-batter consistency. Stir gently to incorporate.

5. Watch for activity.
   The starter is considered “active” when it becomes bubbly and airy shortly after feeding; this can happen as early as day 3.

6. Strain and store.
   Once active, strain out and discard the grapes. Transfer the starter to a clean glass jar.

7. Use and maintain.
   Feed your starter as needed and use it in your favorite sourdough recipes. With regular care, it can live indefinitely!