This was my first chance to use Glad Press’n Seal and I’m quite pleased with it. I didn’t get around to starting the sourdough starter yesterday (background music: “I Can’t Get Started”) even though I got the grape bag made. The logical way to tie that up is with a twist tie, but I didn’t want a possibly reactive metal (I don’t know what they make those things with) submerged in the starter for a couple of weeks. I did use a twist tie to hold the four corners in place while I tied it with string.
Somewhere, the past month or so, I read that the way to tie roasts, etc., with butcher’s twine is to wind the string several times for the bottom knot. That way you need someone like Liz to hold a single twist, as in a square knot, while you tie the upper one. Sure enough, that works like a champ and Liz doesn’t have to get out of her chair. The friction between the strings holds it in place when there are several twists.
Day 1 of the sourdough goes like this: Combine 19 ounces of flour with 32 ounces of bottled water (19 ounces is about 3 ¾ cups – precision isn’t critical here). The you squeeze the grape bag (which has a pound of grapes) to break the skins, releasing the juice into the newly formed batter. Stir the juices in, then submerge the grape bag in the batter. That’s all – and nothing more to do for three more days!
8:14:35 PM 
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