Sort ingredients
agntchrome
QR Code
Listen
Pdf
Pack a Jar: Put your clean apple scraps (peels and cores) into a clean glass jar.
Add Warm Water: Pour warm water over the scraps until covered, leaving a little headspace at the top.
Ferment: Close the lid loosely so gases can escape. Let it sit in a warm spot (around 75-85°F) for 3 to 5 days.
Shake Daily: Give the jar a gentle shake once or twice a day. You will know it is ready when you see active bubbles foaming at the top and it gives off a sweet, bubbly, slightly alcoholic fizz.
Strain: Strain out the apple pieces, keeping only the highly active yeast water.
Mix the ingredients into a stiff, smooth dough ball, cut a deep cross on top, and drop it in a clean jar. Because the water is already packed with active wild yeasts, your starter should begin rising and expanding significantly faster than a traditional flour-and-water mix.