I bake bread infrequently, so I tend to keep my starter in the fridge as a very dry dough, and only take it out to feed it every month. I keep it out for a couple of days to make sure it's still healthy, then add enough flour to make a stiff dough, and refrigerate it again in a glass jar.

70% Flour

작업방식

Began with the Paul Hollywood recipe using an organic apple peel (unwashed) as the source of wild yeasts (my apple came from the garden of a colleague called Valerie, hence the name of my starter).

20% Organic apple peel

Added grated apple peel to an equal mix of flour and water, then allowed to sit until first bubbles appeared.

40% Flour (white, strong) 40% Water

Reduced by half and fed with more flour and water as per most recipes - with each feeding, amount of apple peel decreased, until after about 10 feedings, there was no actual apple left in the starter. The starter had an apple-y smell for quite a while afterwards, though!

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