Age
6Years
Color
Country of origin United States
Taste
& Flavour
Mixture
50%
50%
Liquid
Flour
Other
Herman
Since 2018
I’ve always loved baking!
Characteristics
Sassy
Taste & flavour
Recipe
Starting ingredients
- % Granny smith apples (2)
- 100g Fermented apple water
- 100g Wholemeal Wheat Flour
- 50g Wholemeal Wheat Flour
- 50g Well water
Feeding ingredients
1
I generally discard half of my starter at every feeding and feed with equal parts all purpose flour and well water. About once a month I will incorporate a little Rye Flour on top of my starter after everything is mixed well.
Working method
1
I harvested Granny Smith Apples from Skytop Orchard. This Orchard is high up in the Blue Ridge Mountain tips near Canton North Carolina. I then fermented the apples in a mason Jar for 3 days.
% Granny smith apples (2)
2
After my fermentation of apples was done, I reserved 100 grams of the water used in the process and added it to 100 grams of Locally Milled flour from Hagood SC.
100g Fermented apple water
100g Wholemeal Wheat Flour
3
Day 2 of feeding my starter was done by adding 50g of flour and 50g of well water. Since I used fermented apple water to kickstart my starter, there is already a LOT of activity in my mason Jar! Repeat this step on days 4&5.
50g Wholemeal Wheat Flour
50g Well water
4
Day six! I have a sourdough starter that smells AMAZING! Very Bubbly and Very active. Remove (save the “discard for Bagles!) half of my starter and add in the equal amount of fresh flour and water, then in the fridge it went! Simple.
Result
Pain De Campagne
French Country Loaf
