I tried something similar fermenting pears in water. Added the resulting liquid to regular starter, which went crazy. Huge increase in activity. Made bread with it and bulk fermentation was very fast. I thought I could taste the pear in the bread, but that may have been wishful thinking 🙂
Yes!! This is how I made my first sourdough starter! I followed a recipe in a Japanese book on natural fermentation techniques. Raisins also work really well. Amazing!
I saw a video and someone mentioned the same book. Japanese fermentations. That was the main title. If I can find that video (I’ve watch so many) I’ll share it
I love this, have been trying to get my sister into baking and this is a perfect way to get her to try it without the effort of making her starter and having it strong enough for a loaf.
What you made is a yeast starter. You could feed it with just sugar every so often, like you do with flour for the sourdough starter. If you feed it only sugar and water, you will have a yeast culture with no sourness at all that could be used for a starter for anything you'd like to ferment, not just bread. You can make fermented drinks, for instance. Or, convert it to a sourdough by feeding it with flour. But you already have a sourdough starter.
@@MereCashmere A starter is a culture, usually of yeast, and often other microorganisms like Lactobacillus, that you keep alive, feeding it some kind of starch or sugar when needed, and is used to "start" fermentation in another product, such as bread, vegetables, or drink. A sourdough starter is one specific type of starter, and "yeast water" is what some people call a starter that usually only contains a yeast culture and is fed only with sugar but is used in baking. But really, anything that is already fermented and still contains any amount of live culture can be used as a starter.
@@Suryaniharahap-lh3ri The main difference is that sourdough cultures intentionally include both a yeast and a bacteria, working symbiotically, while a yeast culture only intentionally includes a yeast.
Sune - what a marvelous idea! I haven't baked this as yet, but intend to do so quite soon. The idea of using the apples as the starter, seems intriguing! Thanks for pioneering such new adventures in sourdough! Oh, and I'm going to try to get more apple taste into the bread. Since the apples need to first be "processed" a bit, before being pureed, maybe I'll just process a few more apples - into small chunks, and after allowing the pureed apples to ferment, when I mix in the puree starter, I'll also add in a healthy measure of the small processed apple into the dough mix. Couldn't hurt, and possibly the inclusion of unfermented apple bits into the dough, will result in more of an apple flavored bread? We'll see!
2 года назад
I have baked plenty of times with an orange-juice and rye starter. Great oven spring.
Don't have a clue as to how I missed this video especially as I love to use fruit based Wild Yeast Water for bread. The added apple puree in the bread dough has to be a bonus. I started to use WYW when yeast was in short supply and was not a fan of very sour sourdough. I've learned how to dial back the sour on SD but also loved the results from Wild Yeast Water with no sour. This would seem to bring the flavor profile up a notch using the apple puree. Those are both beautiful loafs. Now I've got to try this in a few weeks when my apples and my favorite crab apples are ripe.
Lovely result. If I wanted more apple flavor, I would spread apple butter on my bread along with butter. I grew up in Pennsylvania Dutch country and you find it everywhere. Now, in the southwest US, I can't find it anywhere, but it is easy to make in a slow cooker. Apple butter takes a long cook to make, and with a slow cooker, it doesn't burn on the bottom. I'd be interested in a potato starter. Potato does such wonderful things for bread. I usually put mashed potato flakes in my breads. It makes them soft and improves keeping qualities, but it certainly does not act as a starter when used in that fashion.
Awesome! Like using barm, trub, and more. Question: feed it 1:4...so, you are transitioning to flour and water? Guessing unsustainable with apples. Apples rot or become apple jack.
Before watching the video... my initial guess is yes. I've used apples to make yeast water, and then used that yeast water to innoculate a fresh sourdough starter and I've had the starter get to the point where it doubles in size much faster (from the time of first flour mix) than a traditional flour and water starter. Of course, it still takes time for the bacterial community to stabilize, but yeast water is generally useable from the start.
Nice, I've just found in a pack of a week old well preserved apples one that was totally squashy. I cut it to see if it was totally rotten... no ! Just fermented, having kept a good taste. In that case no need to mix it, I just put it in a pot and will use it in my next bread recipe. Cheers.
Wow , such an amazing crumb ! I would like to try this . I have a question , can I purée apples in mixie jar with some kombucha or whey so as to kick start the yeast development in the starter ?
this is what u called "Yeast Water", Traditional Japanese Bakery often use fresh fruit with water and let it ferment until there's bubbles, Japanese often doesn't like the traditional SD sour/tangy taste so yeast water often result in natural leavening as well as no tangy notes at all it instead increase the sweetness of the wheat itself.
I couldn't believe the results. I can't wait to try this with figs from my parents' abundant fig tree. Thanks for the idea--your content always keeps me thinking and experimenting!
There is a great description of an apple starter in this 1993 sourdough classic: The Village Baker: Classic Regional Breads, from Europe and America (byJoe Ortiz)
@@Foodgeek Interesting! I have both a proofer and an airing cupboard which sits around 25-27C. I have used that to go to 50-75% in the winter but it feels very slack, so maybe it's the retained heat pushing it over. I shall bear that in mind!
Does the starter double like a regular SD starter? I am on my 6th day and I get a lot of bubbles but only about 20-25% growth. I am not feeding it anything just stirring the purée once a day.
Hey Sune - that was a fun idea! I’ve been fermenting fruit (including apples) with oats (about 50% oats; 50% fruit) for my work lunches, and was wondering if I could raise my bread with that simple ferment? ... I boost my soaked oats with a touch of my regular sourdough starter, and my oats become quite active and tasty within 24 hours. Did you taste the starter when you used it? I’m curious if your apples were extra pungent or would you say they tasted like a lively applesauce?
WOW - how much material went into printing that rocket? A lot of the material isn't cheap. Then again, a lot of people are using that technology now including those in space who need some replacement parts. NASA sends up the 3D printer code, the crew prints the part and the repair is ready to go. Always impressive.
Interesting. Aside from using it as a starter, have you considered different liquids like apples sauce, or fruit or vegetable juices not as starter but for flavoring?
Recently bought a sourdough starter on Facebook but it seems to be really well established. I feel like they sold me a poolish with commercial yeast instead of an actual sourdough starter. Is there a way to tell the difference? I have tasted it and it does taste a little sour. Thanks 🙏
@@Foodgeek Would it be possible to "convert" it to a flour and water starter? I know people change to different flours in their starter - but would it work to change from apples to flour & water? Thanks.
@Foodgeek - isn't this leading to regular ( beer ) yeast formation though? I've read these fruit methods actually develop the saccharomyces cerevisiae strand.
hello Sune. Were the apples organic? from the store or freshly picked? in the US most are waxed, which might limit the yeast. also, did you taste an apple-like flavors?
@@Foodgeek There are already apple bread recipes on youtube, but I don't see one from you. There is already apple starter videos, so you might as well try an apple bread, that should taste like apple.
I ferment a lot of things, mostly vegetables but also grains. I always try to buy organic for fermenting purposes. I live in a small city, and this week (end of September) one store had 5 varieties of organic apples. No wax! It seems most US supermarkets have an organic section now. Try there. I agree, most of the bacteria and/or yeast is on the surface of the fruit/vegetable. I wish you great success.
I have no doubt it will work just fine. It would be great if any of that apple flavor got into the bread BUT I'll also bet by the time the starter is ready the end result will be purely chemical and no apple flavor. This is obviously even before I've watched the video. I hope my guess doesn't fall flat. lol "Pray to the sourdough Gods." I will definitely be using that in the future. The dad joke confused me at first ... then when I caught on I actually groaned.
