The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Apple Starter

Noodlelady's picture

Apple Starter

I've recently begun an apple starter. I let the apples sit in water and sugar for about 4 days. It was getting dark and very strong in smell. I added most of the liquid to bread flour to begin the starter. The day after it began bubbling. On the second day, however, I noticed what I thought looked like mold on top. I skimmed this off then placed it in the fridge. It has some bubbles even in the fridge and doesn't look like it has funky stuff on top. It does have a very strong apple scent.

Do you think that it is safe to continue with this starter?

Jeffrey's picture

go ahead and let it grow, it'll probably lose the apple snell though