Apple Sour

The best non-dessert baked good I’ve ever had is apple sourdough. Pretty high up there even if you do include desserts. It’s a delightful texture inside, just the right amount of apple flavor, and crusty outside.

On the other hand, it takes basically forever to make. There’s not a lot of hands-on time, but the first time you make it there’s a 7-10 day waiting period for the starter, and then every time you make it, it’s a 2 day sort of affair. It requires you to be good at scheduling, which…rules out several people I know who read this blog! Everyone else, this is so worth it!

Today’s recipe is just for the starter. Wednesday I’ll post the recipe for using the starter!

Ingredients:

  • 2 cups either shredded apples or applesauce
  • 1/3 cup water
  • 1/3 cup sugar

I got this kind of awesome rotating julienne cutter thing for $3 at a thrift shop recently. Nice buy!

Combine all the ingredients in a glass jar or plastic bowl. Cover with a piece of clean fabric.

Those apple shreds are on the big side – smaller would make more sense.

Let sit out on the counter somewhere at room temperature without stirring for 7-10 days, until it becomes bubbly and smells fermented. It’s never going to have a crazy roiling boil going on, but you should see lots of tiny bubbles, and it should smell like alcohol. At that point, it’s ready to use!

After using the portion of the starter needed for apple sourdough bread, you can store the remains, still in their jar, in the fridge for up to 2 months. The day before you want to start again, take it out of the fridge and add 1 cup of shredded apples or applesauce, 3 tablespoons of water, and 3 tablespoons of sugar. Stir together, recover, and in 24 hours it’ll be ready to use again.

Apple Sour

From Chef Tess Bakeresse.

  • 2 cups either shredded apples or applesauce
  • 1/3 cup water
  • 1/3 cup sugar

Combine all the ingredients in a glass jar or plastic bowl. Cover with a piece of clean fabric. Let sit out on the counter somewhere at room temperature without stirring for 7-10 days, until it becomes bubbly and smells fermented.

After using the portion of the starter needed for apple sourdough bread, store the remains in the refrigerator for up to 2 months. The day before you want to start again, take it out of the fridge and add 1 cup of shredded apples or applesauce, 3 tablespoons of water, and 3 tablespoons of sugar. Stir together, recover, and in 24 hours it’ll be ready to use again.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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4 Responses to Apple Sour

  1. Brenda Berkal says:

    It was awesome. I can’t believe how quickly the huge loaf disappeared.

  2. Pingback: Apple Sourdough | sparecake

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