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Old 01-08-2012, 07:51 AM   #1
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Sourdough starter

I am about to embark on playing with recipes in the Jan Hedh book, Swedish Breads and Pastries. The first thing I want to try is the rye sourdough starter. It entails using raw grated apples. The instructions don't indicate if the apples should be peeled. Thoughts?
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Old 01-08-2012, 12:10 PM   #2
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Leave the peel on, it has the most bacteria.
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Old 01-08-2012, 12:18 PM   #3
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The purpose of adding fruit or fruit juice to a beginning wild yeast starter is to acidify the water and flour mix to make it more friendly to yeast growth and less friendly to growth of an undesirable bacteria.

Grapes or grape juice and pineapple juice seem to be more prevalent for this purpose than apple juice, but they share similar pH so I assume that is the purpose in this recipe. In the case of grapes, some bakers count on natural yeast on the skin to contribute to the party. If there are yeast organisms on the surface of the apple, grating it with the skin on would be a plus. There are also some enzymes in the apple skin that may help break down the starch in the flour into simpler sugars the yeast can use. I would grate the apple with the skin on.
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Old 01-08-2012, 12:39 PM   #4
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Sorry, that's what I meant, natural yeast. I'm allowed 2 brain farts a day...
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Old 01-10-2012, 10:48 AM   #5
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Day 3 and the starter is quite spongy. It started as "dough" (which surprised me). One more day and it will be time to do the next step.
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Old 01-10-2012, 11:38 AM   #6
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You should be taking pictures... share the experience...

Good to know it is moving along nicely.
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Old 01-10-2012, 01:48 PM   #7
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Well--I missed Day 1 and 2!
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Old 01-10-2012, 03:34 PM   #8
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You will never get those years back.. you just have to try and be there when it starts school...
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Old 01-11-2012, 11:48 AM   #9
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Well--my camera was on my desk...looked high and low...I left it in the barn, so no pics for Day 3 either. Today I have to scrape the dough down, add 200 grams rye flour, 200 grams water 35C (95F), stir, and let sit for another 24 hours. Tomorrow, it goes in the fridge, and this week end I'll make sourdough rye bread using this starter. Has anyone ever dried the sourdough?
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Old 01-11-2012, 11:52 AM   #10
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Why put it in the fridge if you are using it this weekend? I find with my starter I need a couple days to get it happy again after being in the fridge. You could just keep doing feeds/discards until you are ready to use it.
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