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    You are in: Home / Community Forums / Breads & Baking / Sourdough starter made with apple peels?
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    Sourdough starter made with apple peels?

    Chocolatl
    Thu Jul 12, 2012 7:23 pm
    Food.com Groupie
    I was watching New Scandinavian Cooking today, and Andreas Viestadt made a sourdough starter using the peels of organic apples. Has anybody ever heard of this before?
    Donna M.
    Thu Jul 12, 2012 8:13 pm
    Forum Host
    Sure--any organic fruit is going to have wild yeast on it, BUT there is much more in whole grain flour. Combine the two and you can't go wrong because the apple peels will also add acidity which will keep the bad bacteria from growing until the wild yeast can get a foothold. Should make an excellent starter. Do not use bleached AP flour. After the first several days it is fine to use unbleached AP flour for your feedings.
    Chocolatl
    Thu Jul 12, 2012 8:17 pm
    Food.com Groupie
    Okay, thanks. He used rye flour on the show.
    Donna M.
    Thu Jul 12, 2012 8:21 pm
    Forum Host
    Rye is excellent. It is the very best flour to use for a new starter. It is also good to add a spoonful now and then to an existing starter.
    duonyte
    Thu Jul 12, 2012 10:20 pm
    Forum Host
    Nancy Silverton of LaBrea Bakery makes hers from grapes - I remember reading the recipe years ago but deciding it was just too messy.
    Chocolatl
    Fri Jul 13, 2012 12:16 am
    Food.com Groupie
    duonyte wrote:
    Nancy Silverton of LaBrea Bakery makes hers from grapes - I remember reading the recipe years ago but deciding it was just too messy.


    That was another thing he mentioned on the show--that a friend of his tried some bread and said it tasted like grapes. He traced the starter back to one that had been made from grapes 10 years before!

    I am wondering about taking the peels out. Nothing was mentioned about that.
    duonyte
    Fri Jul 13, 2012 8:59 am
    Forum Host
    Based on what I remember about the grape starter, you would after the first fermentation period.
    Donna M.
    Fri Jul 13, 2012 11:47 am
    Forum Host
    Yes, definitely take out the peels after the first 3 or 4 days. An easy way to do this would be to discard part of the starter first and then to the remainder add the water for your new feed. Stir well and before you add any flour, pour it through a strainer or colander.

    As for the person who said he could taste grapes after 10 years, I say baloney! He definitely had an over-active imagination!!
    Red Apple Guy
    Fri Jul 13, 2012 4:29 pm
    Forum Host
    Donna M. wrote:
    ......
    As for the person who said he could taste grapes after 10 years, I say baloney! He definitely had an over-active imagination!!

    Haaaaaaa! You tell 'em, Donna! icon_lol.gif

    Red
    Chocolatl
    Fri Jul 13, 2012 5:09 pm
    Food.com Groupie
    Maybe they taste stronger in Norway! rotfl.gif
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