Sourdough Starter Using Apple. Start baking sourdough bread at home with a new yeast starter! I created my sourdough starter years ago, and it's the same one I use to this day. It's a spoiled brat now, to be sure, but in exchange for my attention and flour, it stays on schedule.
Wash your apple, but avoid using soaps or produce wash. Using a cheese grater, grate the organic apple into semi-fine shreds. Sourdough baking is as much art as science. You can have Sourdough Starter Using Apple using 13 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sourdough Starter Using Apple
- It’s of [DAY 1].
- You need 150 g of Bread Flour.
- It’s 1 of Apple- Grated (avoid the core).
- Prepare 100 ml of Warm Water.
- Prepare of [DAY 3].
- You need 50 g of Bread Flour.
- It’s 50 ml of Warm Water.
- You need of [DAY 4].
- Prepare 75 g of Bread Flour.
- Prepare 50 ml of Warm Water.
- You need of [DAY 5].
- It’s 100 g of Bread Flour.
- It’s 50 ml of Warm Water.
The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. But it's the tried-and-true method we use for making starter here at King Arthur. Using Whole-Grain Flours to Make a Starter. This recipe uses regular, everyday all-purpose flour, but you can certainly make sourdough using whole-wheat If you're using the starter within the next few days, leave it out on the counter and continue discarding half and "feeding" it daily.
Sourdough Starter Using Apple step by step
- In the jar combine the flour, apple and water. Mark the outside of the jar with a pen, so you can see what level the starer is at initially. Place the jar in a warm place, on a plate (in case there's an explosion!).
- By the 3rd day you should have seen your starter bubble and fizz, the marker you've drawn should show you how much it has. Remove about 2 tablespoons from the starter, then add the flour and water. Mix to combine. Draw a new marker at the starters new place and put back in its warm spot..
- Repeat the discard and feeding, like you did on day 2. The starter should smell fermented, but a bit sweet. If it smells of vinegar it's gone too far. You should discard most of the starter and add about 100g of flour and water to try to bring it back to a good level..
- Over the next days repeat the discard and feeding. At this stage it can be brought out of it's warm spot, especially if it's too lively. There might be some liquid on the surface of the starter, this is called hooch and can be stirred back into it. Hooch means the starter is hungry and needs more flour!.
- After a week the starter should be strong enough to use in recipes. Keep the jar clean by scraping the inside of it down with a rubber spatula. It can be kept in the fridge, as this reduces the amount of feedings it needs (one every 3-4 days.).
I like this recipe as it is a good one to use up discarded sourdough starter. It is moist, tasty, quick and easy to make. It can be varied depending on what fresh or dried fruit you Dice the apples and fold through the cake batter. (I have used tinned apples successfully in this recipe). Your sourdough starter might become very bubbly and then go flat. My sourdough starter is now ready for use.
