The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic Bread using Apple Starter

hildegardtschen's picture

Basic Bread using Apple Starter

Only weekend I have enough time to make bread, otherwise only muffins I could.

I cultured a starter using apples, nice odour and taste. The breads are also crunchy, light and soft. 


200g  All-Purpose flour

5g Rye flour

95g bread flour

2g Salt

2g instant yeast

40g apple starter

150g water

Now it is very hot in Taiwan, over 35 celsius degrees everyday. My bread machine could not work properly because of overheated. 



KipperCat's picture

How interesting! I've never thought of a starter as coming from anything but grain.  How did you make your starter? Your bread does look soft and lovely.

hildegardtschen's picture

I know many fruits and vegetables have their own wild yeast, some are easy to develop.

I heared about  some case such as tomato, pear, apple and they really can be use to make good bread. It's fantastic!

philly_loaf_lover's picture

Nice.  Alomost like a Biga with grapes. 

You did you or did you not wash the apples?  Did you use the yeast that was on the apples?  How did you do it?  

I know with the grapes, you let them sit to culture the wild yeast, same with the apples?


Please.  Describe. 



Atkins is great! more bread for me!!!

hildegardtschen's picture

Preparing: one jar (c.a. 500ml, wash well and flush with boiling water, let it cool down.

1. use flowing water remove dust from the surface of apple, then cut it into several pieces. No need to peel.

2. put apple into cooled jar, add 1 tbsp suger or honey, then add boiled cold water to cover all apples and solve suger/honey.

3. cover the jar with plastic wrap and wait about 3 - 5 days.

4. you will see the ferment start, many bubbles appear, and liquid color become darker, sweet fragrance also stronger.

5. filter the liquid, add 1 cup bread flour into the filtrate and mix well, as below:

6. be careful during the beginning 12 hours, the yeast is very active and might outwell. the jar below is the same one after 6 hours.

7. when the starter grows slower, discard half and add half cup fresh flour and half cup boiled cool water. repeat this step at least 3 times.

8. then you got a nice apple starter. Please store in fridge(not freeze). it has to be activated one night before use: discard half and add some flour and fresh water, culture at room temperature overnight.



rcornwall's picture

Red grapes also work excellent. I have a red grape starter that is a few months old now and I love the fruity aroma and acidic flavor. Every time I use it it takes on a deeper,  more fruity, more complex character. It just gets better and better. I used equal amounts of whole wheat flour and water, and slightly crushed grapes in cheesecloth. I let it ferment at room temp for 6 days, giving it a gentle stir once or twice a day. Eventually the tied cheesecloth inflated like a balloon and then deflated. Once it deflates pull it out of the starter, squeeze out the juice into the starter and refrigerate. Then just use as you would a natural starter. You will love it.




hildegardtschen's picture

Can't agree you more. I'd also tried red grape starter, excellent as well!




KipperCat's picture

Thanks for the explanation - and the lovely pictures. I may try this sometime.

manuela's picture

This is really interesting, I will try this method.

I knew you could make a starter using a pureed raw fruit such as apples or pears or bananas, but the method you describe is new to me. Your bread looks great!

Mini Oven's picture
Mini Oven

Apple starter.  Cool.  --Mini Oven