Recipe by Bev in NY
This very active starter does not taste fruity when baked. It does give the starter a very pleasant, clean sweet/sour aroma. Use it as you would any sourdough starter. If you don't plan to use it as soon as it is ready, store in a crock or glass jar in the fridge for up to 7 days. Always replenish after a week in the fridge.
- 2 cups white bread flour (or 1 cup white and 1 cup wheat)
- 1⁄8 teaspoon yeast
- 2 cups warm water
- 1 apples or 1 raisins or 1 other firm fruit, peeled, cored and cut into chunks
For the feeding
- 1⁄4 cup water
- 1⁄4 cup bread flour
Directions See How It's Made
- Combine the flour and yeast in a medium plastic or crockery bowl.
- Whisk in the warm water until all lumps are broken up.
- Stir in the fruit.
- Cover with plastic wrap and let stand in a warm place for 24 hours, stirring occasionally.
- After 24 hours, remove the fruit and add the first feeding, whisking to combine.
- Let stand 8 to 10 hours and the starter in ready to use.
- For replenishment, I discard half the starter, add fruit along with 1/2 cup flour and 1/2 water.