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Apples in new sourdough starter

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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?

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On January 8th, 2010 08:25 pm (UTC), catherinew commented:
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! :-)
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