Hi Folks,
Got apples on your trees? You might be as interested as I am in this recipe idea for making starer from apple peels.
My Golden Dorset apples are coming along fine and I intend to use some of them.
Here is the history. I caught a cooking show back in early December on New Scandanavian Cooking where is showed making a sourdough starter from organic/unprocessed apples (natural works too - just no chemical or washing except a rinse). I put a note in my calendar to try the recipe when my apples are starting to ripen. We are about a month away from that, so I want to be prepared.
My intent is to halve the recipe as shown on the NSC site, and while I will rinse the apples of dust - I am not going to remove the 'bloom', so I know the yeast is present. If you are not familiar with what I mean by the 'bloom' - you see it on grapes, apples and other 'shiny' type fruit and appears to be a dull 'dust' type coating on the fruit. This is a very good thing. It is naturally occurring wild yeast and protects the fruit to a degree. It is removed in commercial harvesting most of the time and replaced in industrial harvesting with food grade wax to replace the natural protection with an industrial one :(.
Anyway, I have a nice sourdough starter from my friend, but I am going to make this apple peel one because I want to compare it for ease of starting a starter and also because it just feels like a nice simple process closer to 'homey' rather than commercial.
I will post on my attempt when I get it started and would love to learn if you try it too! I kind of like the method one baker tried where they started the peel and water with sugar first before adding flour. I personally use organic sugar, and would have thought 'white' rather than brown, but that may be an interpretation of color - organic 'white' sugar is honey colored.
Apple Peel Sourdough Starter
http://www.newscancook.com/recipes/sourdough-made-with-apple-peel/
One bakers method
http://www.thefreshloaf.com/node/26370/organic-apple-peel-sourdough-starter
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