?

Log in

Cultured · Foods


Apples in new sourdough starter

Recent Entries · Archive · Friends · Profile

* * *
So happy to have found this great community! I am trying out my first sourdough starter (S. Katz, basic recipe) and plan to use apples as my source for wild yeast. Have you used apples for yeast in sourdough starter? In your experience or reading, how does the apple-started sourdough's flavor differ from other wild-yeast-started sourdoughs?

Edit: Or, more generally, how's your sourdough doing lately?

* * *
* * *
[User Picture]
On January 8th, 2010 05:54 am (UTC), permavultur commented:
So far so good, but not much has happened. Yes, I devoured "Wild Fermentation" last week -- this is my first of Sandor's bread and grain recipes. I'm impressed that you're trying the millet recipe -- what does it taste like!?

I decided to use the yeasty bits from a Ginger Gold apple and a D'Anjou pear, and I used 1 c. whole wheat flour, 1/2 c. all-purpose flour, 1/2 c. whole wheat bread flour. I also re-boiled some starchy low-salt vegetable stock (parsnips, carrots), added ice to bring it back to room temperature, and stirred it all up. Now for the bubbling to begin on top of the microwave. Sounds familiar :)

On January 8th, 2010 08:25 pm (UTC), catherinew replied:
I had some millet on Day 2 and some more on Day 3. I was surprised when I took off the towel how high the bubbles had risen in the crock; it was very foamy. I stirred it down and boiled some for breakfast, and it was pretty bland -- just your basic generic hot mush cereal -- but then, that was only on Days 2 and 3. I haven't had the courage to try it now on Day 6. Maybe tonight!

The green bean - horseradish kimchi is starting to smell REALLY ripe. Luckily my husband can't smell. I think I'll move the crock down to the basement fridge before I have guests over tonight! :-)
* * *

Previous Entry · Leave a comment · Share · Next Entry