Apple Sourdough Starter

Ingredients

Apple Brew:
140 g Tart apples, chopped
240 g Water, filtered
1 tsp Honey or maple syrup Sourdough Starter:
200 g of the apple brew from the above
300 g Bread flour
180 g Water, filtered

Method


1.Put the chopped apples and honey in a glass or plastic container, (just don't use metal ones), and fill with filtered water. Cover loosely with plastic wrap and let stand at room temperature for 3 days. When the apples are bubbling away nicely, the fermentation has begun.
2.Mash apple brew with a fork or blender, transferring to a bigger glass container, and stir in 120 grams flour. Cover with a plastic wrap and set aside for 24 hours at room temperature.
3.Measure 1 cup starter, discard any extra, and stir in 60 grams of bread flour and 60 grams of water. Mix with a ceramic spoon until the mixture resembles a thick pancake batter. Add more water or flour if necessary to achieve this consistency. Cover the starter with plastic wrap and let stand at room temperature for 24 hours. Repeat the following day. The mixture should be starting to bubble. Repeat once or twice more. Starter should be fully active and ready for making bread.
4.To use the starter, measure out the amount called for in a recipe and store the remaining, covered loosely, in the refrigerator, and feed weekly, i. e. you will need to discard some of the mixture and refresh with water and flour. Starters can also be fed whole wheat, rye, or dinkel/spelt, depending on what type of starter you wish to maintain.