Sourdough Starter Using Apple
Sourdough Starter Using Apple

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sourdough starter using apple. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sourdough Starter Using Apple is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Sourdough Starter Using Apple is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have sourdough starter using apple using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Starter Using Apple:
  1. Prepare [DAY 1]
  2. Get 150 g Bread Flour
  3. Get 1 Apple- Grated (avoid the core)
  4. Take 100 ml Warm Water
  5. Take [DAY 3]
  6. Make ready 50 g Bread Flour
  7. Make ready 50 ml Warm Water
  8. Get [DAY 4]
  9. Take 75 g Bread Flour
  10. Prepare 50 ml Warm Water
  11. Take [DAY 5]
  12. Prepare 100 g Bread Flour
  13. Make ready 50 ml Warm Water
Instructions to make Sourdough Starter Using Apple:
  1. 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!)
  2. 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.
  3. 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.
  4. 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!
  5. 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.)

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