I would.
I took the water out when the internal temp was 82F. I will take it out earlier next time around. The crust is a bit soft...but, I should probably put the loaves in paper bags and go to bed (otherwise, one loaf may be gone by 3:00 a.m.).I would.
The purpose of adding fruit or fruit juice to a beginning wild yeast starter is to acidify the water and flour mix to make it more friendly to yeast growth and less friendly to growth of an undesirable bacteria.
We have tons of wild grapes in the fall...besides wine, jelly, and chicken treats, I can make starter! Except, the starter will be purple (but, then, I like purple!)FYI, the reason for using grapes in your starter is to capture the wild yeast growing on the skin of the grapes. That white dusting on the grape skins is naturally occuring yeast.
CWS4322 said:Done. The crust is the way I like it. The texture and flavor remind me of the peasant breads I ate in Europe--which is what I wanted, not a lofty, NA bread...I could've made bigger loaves/loaf, but I have to freeze some because I won't eat all this bread (and the chickens can't have it--it's MINE). I'm happy with it. There is still some tweaking to do, but this was a lot better than my first attempt!