2018 'dan beri
I like the history of sourdough breads, and the connection to baking traditions of the past.
Tangy and slightly fruity.
Lezzet ve Tat
- 20% Organic apple peel
- 40% Flour (white, strong)
- 40% Water
- 70% Flour
I bake bread infrequently, so I tend to keep my starter in the fridge as a very dry dough, and only take it out to feed it every month. I keep it out for a couple of days to make sure it's still healthy, then add enough flour to make a stiff dough, and refrigerate it again in a glass jar.
Began with the Paul Hollywood recipe using an organic apple peel (unwashed) as the source of wild yeasts (my apple came from the garden of a colleague called Valerie, hence the name of my starter).
20% Organic apple peel
Added grated apple peel to an equal mix of flour and water, then allowed to sit until first bubbles appeared.
40% Flour (white, strong) 40% Water
Reduced by half and fed with more flour and water as per most recipes - with each feeding, amount of apple peel decreased, until after about 10 feedings, there was no actual apple left in the starter. The starter had an apple-y smell for quite a while afterwards, though!