Starters from fermented fruits
Has anyone made starters from fermenting fruits such as apples and raisins?
I'm made some great tasting loaves but I've also churned out a couple that tasted really bland. I know it's because fruits aren't the same all the time. But does anyone have any experience with this?
Would like to know how to make it as consistent as possible.
This technique is from the book Jayeon Bread by Sanjin Ko. Very interesting flavours but it takes forever to make too! A total of about 8 days if you're starting from scratch.