Just love all aspects of bread baking.
This sourdough was originally created to make panettone, but has turned out so well have decided to keep it going through out the year for various breads.
Taste & flavour
- 50% Apple juice
- 50% Unbleached high gluten flour
Discard all but 2 Tablespoons of starter. Add four and water for a 50% hydration. Mix thoroughly and cover.
Mix a 50 % hydration starter using first 2 days organic fresh pressed apple juice and unbleached high gluten four. Refresh starter every 12 hours for the first 24 hours.
50% Apple juice 50% Unbleached high gluten flour
Each successive day refresh at least every 12 hours retaining only a couple tablespoons of starter and again staying at a 50% hydration. Continue this until starter is tripling in about a 4 hour period.