SOURDOUGH STARTER

• 300g of Apples . 
• Mineral or filtered water.
• 50g Honey.
• Flour. We recommend whole-wheat flour and unbleached flour. Any flour will work but it may take more time to obtain a vigorous starter. 

STEP 1: 

• Wash 300g of apples and cut them into chunks, leaving the skin on.  
•  In a large container, add the apple chunks and pour 50g of honey over them. 
• Heat 1 liter of water to 104°F, using a food thermometer,Then, pour it over the apples and honey. 
• Gently stir the mixture until everything is combined. 
• To ensure it’s completely airtight, wrap the top of the jar with plastic wrap before securing the lid.
• Leave it at room temperature for the next 24 hours. (70-75°F).

STEP 2: 

• Filter the apple water in a large bowl. Discard the apples chunks. If you are going to use the same container for your starter, rinse the jar but don’t use any soap. Dry well. 
• Weight out 220g of apple water. 
• Add 220g of flour. What works best for me is using a combination of half bread flour and half whole wheat flour. 
• Place the mixture in a stand mixer equipped with a wire whip attachment or mix by hand using a silicone spatula.
• Mix until the consistency is smooth. 
• Once thoroughly mixed, transfer the starter to your glass container for fermentation. 
• Let it rest at room temperature for 1-2 hours with the lid off. Then, place the lid on loosely. Remember, your starter needs air to breathe.
• Leave it at room temperature for the next 24 hours. (70-75°F).

STEP 3: 

• Stir your starter with a spatula so everything is reincorporated. 
• To refresh your starter, weigh it in a mixing bowl. 
• Discard half of the starter weigh. 
• Combine the existing sourdough starter with the same amount of flour and water. (see ratio explanation below)
• Mix with the stand mixer using the wire whip or by using a spatula. 
• Put it back in the glass container and leave it at room temperature. After one or two hours, put the lid on. Leave it slightly ajar.
• Repeat these steps on Day 5 and Day 6