Hi,

Today, while my grandchildren were visiting, I discovered that I have a gallon of apple cider that is no longer sweet cider. By the time the boys (2 1/2 and 6 1/2) left, I thought of consuming it but then again I thought of how could I use this to make a starter.  Since I do have a gallon of this stuff I have enough to play around with.

I was wondering, has anyone tried to make a starter using apple cider and flour?  If so, what amounts did you use and what type(s) of flour.

I am pretty new to this site but have been baking breads for about 40 years, sourdough for about 1 year and mostly just a rye sour.

Thanks,

Elaine