The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

apple starter from pain aux pommes (village baker)

rolls's picture
rolls

apple starter from pain aux pommes (village baker)

hi, is anyone familiar with this recipe from the village baker? this is my first try. i made the apple starter: 1 med. sized apple chopped, 3 Tbsp sugar, 2 Tbsp water. so far it is 6 days old. ortiz says to leave it 8 - 10 days. however, i already noticed some furry stuff growing. i tried to remove what i could see, but am i better off throwing it away and starting over again?

has anyone made this bread? appreciate any advice.

thanks!

LindyD's picture
LindyD

I don't have the book, Rolls, but Google's book search took me right to the recipe.  My hat is off to anyone who will bake a loaf of bread that takes two weeks to produce!

Apparently the mold/fungus is normal as Oritz says to just remove it and you're good to go so long as you have 3/4 of the mixture left.

Hmmm.  I hope you keep us posted with your progress, and especially the final bread.

rolls's picture
rolls

thanks lindyd, will do. i'd go crazy waiting if i didn't have any other breads going on. maybe im feeling a little overconfident? i blame this site coz  before i'd just look and now im actually trying!

thanks hope i have other than disasters to keep you updated!

rolls's picture
rolls

thank you will give it a try on my next batch i gave up on the first  batch as it was way too furry (i did notice a nice scent though - apple ciderish)