threw out my apple starter from pain aux pommes (village baker)
i threw out my apple starter yesterday. it was sad because it still seemed to have a nice apple-ciderish scent. it was eight days old but it wasn't salvageable for the recipe (pain aux pommes, village baker).
im thinking of trying again but maybe tripling starter ingredients to be on the safe side. anyone familiar with this recipe. i know that i can take a shortcut like ortiz says in his book and use an old piece of pain ordinaire dough, if i don't want to take two weeks to make the bread. i think though, for my first try i should make it based on original recipe.
anyone familiar with this recipe? appreciate any tips.