• 1 cup flour
• 1 cup distilled water
• 1 tbsp of sugar
• 1/4 cup of grape skins in a 1 quart jar.

Close lid and shake violently to mix. Remove lid and place a cheese cloth over top and tie down with string or rubber band. Wait until you start to see bubbling, then take out half and mix in flour and water again. Keep the jar filled with 1 pint of active yeast culture, make sure to feed daily.

To use for bread, you use the 3 2 1 mix, 3 cups flour, 2 cups water, 1 cup of active yeast in a bowl. Mix and let it rise. When it is time to turn into dough, add just enough flour to make it form a ball, adding 1/4 cup flour at a time. Rise in a bread loaf pan, then bake.

Tips:

• Grapes have natural yeast on them that quickly digest sugars into alcohol to prevent bacteria from getting into the mixture as well. It speeds up the beginning culture but not needed afterwards.
• We use grape skins because it was the byproduct of the grape press when you make wine. It is used when you want to start a new batch of starter fairly quickly, usually you can get a full batch going in less than 2 days. You ideally want to remove the inside fruit if possible, so you don't introduce a grape flavor to the bread. You don't need to peel the grapes, just crush to remove as much of the inside fruit and seed as possible.
• You can also make a starter with just flour and water. If you mix equal mass flour and water and then more or less follow the procedure it works. Let it sit in a warm place until it bubbles, and then measure out about a third of it and combine equal masses of the last batch of starter, flour, and water. Once it is at a point where it can double in a few hours, and you've had a few passages, then it should be safe for bread. At that point, anytime, let it rise for a few hours until it at least doubles, then stick it in the fridge for a week. Then measure equal masses of the old starter, flour, and water. This starter is basically 100% (baker's percentage), so just figure out how much flour/water to combine to get the desired moisture. ¹⁾

A new theory on how human society began not by the plentiful bounty of food, but the steady reliability and storage of food products, freeing up human labor as well as the need to account for and distribute resources. www.sciencealert.com/there-s-a-new-hypothesis-for-how-human-civilizations-first-got-started

Thanks to BiotechFarmer for his contribution to this section.