Apple Sourdough Starter
A sweet levain cultivated through natural apple fermentation, expanded in two stages.
Ingredients
Whole apples (cored, with skin, grated (for starter))
12 oz
Sugar (for starter)
2 oz
Water (for starter)
1.33 oz
Honey (first build)
0.67 oz
Water, warm (first build)
4 oz
Apple starter (first build)
5 oz
Bread flour (unbleached organic preferred (first build))
13 oz
Honey (second build)
0.2 oz
Water, warm (second build)
6 oz
First-build starter (second build)
1 lb 6 oz
Bread flour (second build)
6 oz
Instructions
1
Prepare the Apples
Core the apples (leaving the skin on) and grate them.
2
Starter (Day 1)
Combine the starter ingredients. Cover with a damp cloth and plastic wrap. Leave in a warm spot for 8–10 days. Dampen the cloth daily without stirring the mixture. Once the mixture begins releasing gas, it is ready to use. Skim off any hard crust that may form on the surface.
3
First Build
Dissolve the honey in the warm water. Add the apple starter and mash into a paste. Stir in the flour. Knead by hand for 5–10 minutes to form a dough. Transfer to a clean bowl and cover with a damp cloth and plastic wrap. Ferment for 8–10 hours.
4
Second Build
Repeat step 3 with the second-build ingredients (dissolve the honey, mix in the starter, add the flour, and knead). Ferment for 5–8 hours. The dough should be well puffed up.
