Distinct fruity aroma. Doesn't turn sour even if used for long fermentation process. A kind of shock resistant sourdough, easily tolerates less frequent feeding.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50ml Spring water
150g Organic apple diced
50g Manitoba flour

Zutaten für die Auffrischung

50ml Spring water
50g Manitoba flour

Equal amount of water and flour

50ml Spring water 50g Manitoba flour

Aufarbeitung

Started on apple water it has a distinct fruity aroma.

50ml Spring water 150g Organic apple diced

Soaking diced apple in spring water for a week on room temperature until its fermented. Strained, amd mixed with manitoba flour. Refreshed ievery other day.

50g Manitoba flour

Ergebnis

Basic bread

200g preferment 350ml spring water 500g manitoba flour 14g sea salt

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