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  • Sourdough Made with Apple Peel
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    By Andreas Viestad

    Sourdough Made with Apple Peel

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    Servings: 4

    PREPARATION:

    • 1

      Peel the apples and put the peelings in a sterile glass with the flour and the sugar.

    • 2

      Add the water and put on a loose-fitting lid – the dough needs to breathe.

    • 3

      Leave it in room temperature for 4-6 days until it starts to bubble and froth.

    • 4

      It is important that the sourdough develops in a draft free room. The sourdough keeps for a week in the fridge without needing to be fed.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E09 A World of Apples. Bookmark the permalink.
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  • Servings: 4

    PREPARATION:

    • 1

      Peel the apples and put the peelings in a sterile glass with the flour and the sugar.

    • 2

      Add the water and put on a loose-fitting lid – the dough needs to breathe.

    • 3

      Leave it in room temperature for 4-6 days until it starts to bubble and froth.

    • 4

      It is important that the sourdough develops in a draft free room. The sourdough keeps for a week in the fridge without needing to be fed.

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