Can you make sourdough bread with an apple starter? | Foodgeek Baking

Experiment Time! Can you take some delicious ripe apples and make them into a starter and bake sourdough bread with that starter?
The recipe:
fdgk.net/apple-starter-bread-...
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#sourdough #applestarter #artisanbread

[@SuperDavidEF]

What you made is a yeast starter. You could feed it with just sugar every so often, like you do with flour for the sourdough starter. If you feed it only sugar and water, you will have a yeast culture with no sourness at all that could be used for a starter for anything you'd like to ferment, not just bread. You can make fermented drinks, for instance. Or, convert it to a sourdough by feeding it with flour. But you already have a sourdough starter.

[@MereCashmere]

Lol what do you think a starter is

[@SuperDavidEF]

@@MereCashmere A starter is a culture, usually of yeast, and often other microorganisms like Lactobacillus, that you keep alive, feeding it some kind of starch or sugar when needed, and is used to "start" fermentation in another product, such as bread, vegetables, or drink. A sourdough starter is one specific type of starter, and "yeast water" is what some people call a starter that usually only contains a yeast culture and is fed only with sugar but is used in baking. But really, anything that is already fermented and still contains any amount of live culture can be used as a starter.

[@MereCashmere]

@@SuperDavidEF he created a starter. That’s my point. I’m sure you’re aware there is bacteria and yeast in his apple starter?

[@krisftas6126]

I tried something similar fermenting pears in water. Added the resulting liquid to regular starter, which went crazy. Huge increase in activity. Made bread with it and bulk fermentation was very fast. I thought I could taste the pear in the bread, but that may have been wishful thinking 🙂

[@jvallas]

Beautiful! I made one with grapes a couple weeks ago, and it was a great bake, too!

[@luanadotcom]

I love this, have been trying to get my sister into baking and this is a perfect way to get her to try it without the effort of making her starter and having it strong enough for a loaf.

[@odedrim]

Very surprising result! Looks stunning, will have to try this sometime. Thanks, Sune!

[@cydrych]

“Freedom units” That is almost as funny as the Dad Joke. Thanks for the laughs and experiment. Great content as usual.

[@shermdog6969]

I love these alternative ingredient methods.

I have baked plenty of times with an orange-juice and rye starter. Great oven spring.

[@GlassArtist07]

Sune - what a marvelous idea! I haven't baked this as yet, but intend to do so quite soon. The idea of using the apples as the starter, seems intriguing! Thanks for pioneering such new adventures in sourdough! Oh, and I'm going to try to get more apple taste into the bread. Since the apples need to first be "processed" a bit, before being pureed, maybe I'll just process a few more apples - into small chunks, and after allowing the pureed apples to ferment, when I mix in the puree starter, I'll also add in a healthy measure of the small processed apple into the dough mix. Couldn't hurt, and possibly the inclusion of unfermented apple bits into the dough, will result in more of an apple flavored bread? We'll see!

[@johnc3826]

That oven spring is amazing! Thanks for sharing this experiment. There is something wonderful to be learned from each of your videos.

[@cher128bx]

oh yeah....DEFINITELY making this one! Can't wait! Thanks for sharing it with us.

[@sarahkodama801]

Yes!! This is how I made my first sourdough starter! I followed a recipe in a Japanese book on natural fermentation techniques. Raisins also work really well. Amazing!

[@kinhcan97]

can you please share the name of the book?

[@raknar9748]

Pleaseee share it 🥺🥺

[@anh420]

Hopping you can share the name of the book (3) 👀

[@hairstoyou7248]

I saw a video and someone mentioned the same book. Japanese fermentations. That was the main title. If I can find that video (I’ve watch so many) I’ll share it

[@virtuousmountainwoman]

Made the loaves, thanks. Tastes delicious, and put one whole one in the freezer for another time.

[@matthewsinger]

Before watching the video... my initial guess is yes. I've used apples to make yeast water, and then used that yeast water to innoculate a fresh sourdough starter and I've had the starter get to the point where it doubles in size much faster (from the time of first flour mix) than a traditional flour and water starter. Of course, it still takes time for the bacterial community to stabilize, but yeast water is generally useable from the start.

[@tonisheanoonan4363]

My starter will be ready tomorrow 🤞🏼🤞🏼🤞🏼

[@jamesvoigt7275]

Lovely result. If I wanted more apple flavor, I would spread apple butter on my bread along with butter. I grew up in Pennsylvania Dutch country and you find it everywhere. Now, in the southwest US, I can't find it anywhere, but it is easy to make in a slow cooker. Apple butter takes a long cook to make, and with a slow cooker, it doesn't burn on the bottom. I'd be interested in a potato starter. Potato does such wonderful things for bread. I usually put mashed potato flakes in my breads. It makes them soft and improves keeping qualities, but it certainly does not act as a starter when used in that fashion.

[@borhotkaar3480]

Spectacular

[@HG-ze5wq]

I couldn't believe the results. I can't wait to try this with figs from my parents' abundant fig tree. Thanks for the idea--your content always keeps me thinking and experimenting!

[@richspizzaparty]

I've only used yeast water but this is great and makes sense. The yeast in the Apple skin eats the Apple juice when blended, so cool!

[@rachelsfoodventures54]

I will definitely be trying this!

[@nerinat8371]

Those loaves look incredibly delicious

[@Fuzzi974]

Oh nice print, and nice bread too ^^

[@guillermogilthemessenger]

incredible!!

[@playing_jazz]

This will be a great way to process more fruit from the orchard thank you. Also I just watched all the Kevin Smith films again made me laugh.

[@Foodgeek]

Yeah, I love Kevin Smith, but Good Will Hunting is a great movie too :

[@vlangvling1403]

Nice, I've just found in a pack of a week old well preserved apples one that was totally squashy. I cut it to see if it was totally rotten... no ! Just fermented, having kept a good taste. In that case no need to mix it, I just put it in a pot and will use it in my next bread recipe. Cheers.

[@ginaf1683]

This is very interesting!

[@aconsideredmoment]

Awesome! Like using barm, trub, and more. Question: feed it 1:4...so, you are transitioning to flour and water? Guessing unsustainable with apples. Apples rot or become apple jack.

[@Foodgeek]

Nope. One part apple starter, four parts freshly puréed apples 😁

[@green7apocalyptica]

My apple tree has amazing fruit this year, I need to try this method🤩🤩🤩

[@kathrynkabara9861]

That was really cool!!! I had never heard of this. I'll have to try it! Thanks! By the way, your jokes are great 👍

[@JHaven-lg7lj]

This one did take me a second, I had to pause the video and process it. Terrible, terrible joke ❤

[@944gemma]

Amazing.

[@gretchenholesovsky5812]

Wow!

[@SeeNyuOG]

After half year of trying to bake a bread and watching this... I'm so envy... :( You can make bread out of crap and it would work...

[@pabloapo5045]

10:14 HAHAHAHAHAHA

[@peter-hermankvetny6520]

Genial ide og fed video!

[@thepiecesfit5049]

Interesting that the boule had more closed crumb. Think backing off a few of the motions with the dough scraper would have helped.

[@johnp1992]

Hey Sune - that was a fun idea! I’ve been fermenting fruit (including apples) with oats (about 50% oats; 50% fruit) for my work lunches, and was wondering if I could raise my bread with that simple ferment? ... I boost my soaked oats with a touch of my regular sourdough starter, and my oats become quite active and tasty within 24 hours. Did you taste the starter when you used it? I’m curious if your apples were extra pungent or would you say they tasted like a lively applesauce?

[@sagnikdas5243]

I think this would go great for cloud bread or shokupan

[@eddyed8135]

this is what u called "Yeast Water", Traditional Japanese Bakery often use fresh fruit with water and let it ferment until there's bubbles, Japanese often doesn't like the traditional SD sour/tangy taste so yeast water often result in natural leavening as well as no tangy notes at all it instead increase the sweetness of the wheat itself.

[@larsmathisen595]

There is a great description of an apple starter in this 1993 sourdough classic: The Village Baker: Classic Regional Breads, from Europe and America (byJoe Ortiz)

[@sheilam4964]

👍👍👍👍👍

[@umanaik2667]

Wow , such an amazing crumb ! I would like to try this . I have a question , can I purée apples in mixie jar with some kombucha or whey so as to kick start the yeast development in the starter ?

[@rlwalker2]

WOW - how much material went into printing that rocket? A lot of the material isn't cheap. Then again, a lot of people are using that technology now including those in space who need some replacement parts. NASA sends up the 3D printer code, the crew prints the part and the repair is ready to go. Always impressive.

[@Foodgeek]

2.5 kg PETG. So it wasn't cheap, but the model you can buy costs about 3x as much😊

[@acaryadasa]

Interesting. Aside from using it as a starter, have you considered different liquids like apples sauce, or fruit or vegetable juices not as starter but for flavoring?

[@avs117]

Does the starter double like a regular SD starter? I am on my 6th day and I get a lot of bubbles but only about 20-25% growth. I am not feeding it anything just stirring the purée once a day.

[@arigold5084]

Great video. Thanks. Just wanted to ask if I can keep the the rest of the fermented apples going? Or do I discard it?

[@Foodgeek]

You can keep it. Refeed it and bake with it again 😄

[@arigold5084]

@@Foodgeek Thank you for the urgent response.

[@mikutz425]

@Foodgeek - isn't this leading to regular ( beer ) yeast formation though? I've read these fruit methods actually develop the saccharomyces cerevisiae strand.

[@ima7333]

Oh wow, i’ve never tried it. I think i’m gonna try pineapple starter. There are plenty of cheap pineapple here in Indonesia.

[@larah24]

Sourdough with pineapple it's not a good idea because pineapples content enzymes which destroy gluten.

[@Foodgeek]

Sounds delicious. I love pineapple. Especially on pizza 😂

[@ima7333]

@@larah24 but lots of people made it work

[@yydoris1]

@@larah24 it’s true

[@TheDuckofDoom.]

The apple skin is what holds the yeast, the inside is just sugar water and a few nutrients.

[@hairstoyou7248]

I’m making a raisin leaven so I can try that experiment. It seems to be very popular is Japan

[@hairstoyou7248]

I’m 3 days in so it’s not ready to start yet

[@hairstoyou7248]

Raisin ferments in water and that becomes the water you use to make the bread

[@allisonsiau9592]

With apples on the mind... can you use starter sustained with apple juice instead of water, and how would this affect the bread?

[@charlenecuhaciyan4641]

Out of curiosity, are you related to Max Rasmussen? I just found him, and he is very similar to you!!

[@Foodgeek]

I know of him, but we're not related 😊

[@shusata4014]

Very cool! I’ll def have a go at this! Can you please explain what do u men by 1:4 to keep the starter?

[@Foodgeek]

One part apple starter to four parts freshly puréed apples 😊

[@JeremyMaissel]

@@Foodgeek Would it be possible to "convert" it to a flour and water starter? I know people change to different flours in their starter - but would it work to change from apples to flour & water? Thanks.

[@Foodgeek]

@@JeremyMaissel Yes, and probably the other way around too :)

[@Anesthesia069]

Only a 25% bulk rise? What is the thought-process behind that? I would be afraid that isn't fermented enough, but I'm interested in the theory.

[@Foodgeek]

I proof at 30C so the dough is pretty hot and fermenting fast. It proofs enough until the bread has cooled down in the fridge 😊

[@Anesthesia069]

@@Foodgeek Interesting! I have both a proofer and an airing cupboard which sits around 25-27C. I have used that to go to 50-75% in the winter but it feels very slack, so maybe it's the retained heat pushing it over. I shall bear that in mind!

[@domenicomonteleone3055]

@@Foodgeek you are right on the money 💰 apple sourdough starter looks awesome 👌 hi 👋 from 🇨🇦 #YSW respect back to you 🙏

[@jonokun1974]

I don't recall that scene from Good Will Hunting...🤔

[@Foodgeek]

It's from the sequel: 'Good Will Hunting: Hunting Season' 🤣😂 (It's from the Kevin Smith movie Jay and Silent Bob Strike Back)

[@jonokun1974]

Will look it up! Thank you!

[@jonokun1974]

Btw, I’m on day three of my own Apple starter. Wish me luck!

[@Reeferology]

Hey Sune, Did the tast of the bread have any apple notes to it?

[@user-it5po2qj8q]

Any tips on how to prevent mold?

[@mattmallecoccio8378]

It worked! I wonder if it would work with gluten free bread

[@Foodgeek]

I'm sure it will :)

[@barrychambers4047]

"or about 3 feet 7 and half inches in Freedom Units!!!!" This is way funnier than you paper joke!!!! 😂😂😂😂😂

[@timtyndall4025]

hello Sune. Were the apples organic? from the store or freshly picked? in the US most are waxed, which might limit the yeast. also, did you taste an apple-like flavors?

[@Foodgeek]

Almost everything here is organic. They were from a store, though. No apple taste at all, which was a bit disappointing :)

[@timtyndall4025]

@@Foodgeek yeah. Our selection in the states suck😢

[@voidremoved]

@@Foodgeek There are already apple bread recipes on youtube, but I don't see one from you. There is already apple starter videos, so you might as well try an apple bread, that should taste like apple.

[@jamesvoigt7275]

I ferment a lot of things, mostly vegetables but also grains. I always try to buy organic for fermenting purposes. I live in a small city, and this week (end of September) one store had 5 varieties of organic apples. No wax! It seems most US supermarkets have an organic section now. Try there. I agree, most of the bacteria and/or yeast is on the surface of the fruit/vegetable. I wish you great success.

[@fisherman2359]

Recently bought a sourdough starter on Facebook but it seems to be really well established. I feel like they sold me a poolish with commercial yeast instead of an actual sourdough starter. Is there a way to tell the difference? I have tasted it and it does taste a little sour. Thanks 🙏

[@davepinnell]

My apple starter has been fermenting since Monday (five days) and has just developed a green furry coating. Is this OK?

[@Foodgeek]

Green and furry sounds bad. I'd start over.

[@michaelhedges41070]

What do you do with the left over apple starter

[@Foodgeek]

You can feed it more puréed apple and use it for another bread. Like a regular starter :)

[@michaelhedges41070]

@@Foodgeek thank you how long do you think it will last do I store it in the fridge

[@Foodgeek]

I don't know. A regular starter lasts indefinitely, but I am not sure this has enough acid. I guess I should get a pH meter 😊

[@michaelhedges41070]

@@Foodgeek thank you for taking the time to reply

[@timtyndall4025]

@@Foodgeek possibly divide it? use some with more apple puree, and some with flour for a hybrid? maybe?

[@rlwalker2]

I have no doubt it will work just fine. It would be great if any of that apple flavor got into the bread BUT I'll also bet by the time the starter is ready the end result will be purely chemical and no apple flavor. This is obviously even before I've watched the video. I hope my guess doesn't fall flat. lol "Pray to the sourdough Gods." I will definitely be using that in the future. The dad joke confused me at first ... then when I caught on I actually groaned.

[@Foodgeek]

It was a pretty tearable joke :) Sorry, I'm sure your nerves must be paper-thin ;)

[@rlwalker2]

@@Foodgeek So bad. It did, however, crack me up.

[@RocRizzo]

Gee. I wonder if I could make cider from sourdough starter? It’s the same organism.

[@voidremoved]

Can I use apple pies from McDonalds if there is no apple farmer near me?

[@Dr_goa98]

Er Danmark virkelig et æbleland 🤔🤣🤣

[@EightLegz]

Didn‘t work at all. After three days i had mold on the apple puree. Total waste of time and apples…

[@davidlatif7829]

Is it necessary for the apples to be Organic. Sorry I don’t buy into the whole Organic World.

[@timtyndall4025]

he said he did. i don't usually do organic either, but pesticides and fungicides will destroy the starter.

[@davidlatif7829]

@@timtyndall4025 Thank you Tim I guess that makes sense.

[@timtyndall4025]

@@davidlatif7829 yeah. I had similar questions but after I thought about it, it clicked. You can check my previous reply to Sune.

[@couragedearheart2951]

Wow!