I’ve always loved baking!
Sapore e aroma
Ingredienti di partenza
- % Granny smith apples (2)
- 100g Fermented apple water
- 100g Wholemeal Wheat Flour
- 50g Wholemeal Wheat Flour
- 50g Well water
Ingredienti per il rinfresco
I generally discard half of my starter at every feeding and feed with equal parts all purpose flour and well water. About once a month I will incorporate a little Rye Flour on top of my starter after everything is mixed well.
Metodo di lavorazione
I harvested Granny Smith Apples from Skytop Orchard. This Orchard is high up in the Blue Ridge Mountain tips near Canton North Carolina. I then fermented the apples in a mason Jar for 3 days.
% Granny smith apples (2)
After my fermentation of apples was done, I reserved 100 grams of the water used in the process and added it to 100 grams of Locally Milled flour from Hagood SC.
100g Fermented apple water 100g Wholemeal Wheat Flour
Day 2 of feeding my starter was done by adding 50g of flour and 50g of well water. Since I used fermented apple water to kickstart my starter, there is already a LOT of activity in my mason Jar! Repeat this step on days 4&5.
50g Wholemeal Wheat Flour 50g Well water
Day six! I have a sourdough starter that smells AMAZING! Very Bubbly and Very active. Remove (save the “discard for Bagles!) half of my starter and add in the equal amount of fresh flour and water, then in the fridge it went! Simple.
Pain De Campagne
French Country Loaf