Preperation:
- Servings: 4
-
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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Ingredients
4 apples, unprocessed
3 cups water
2 tablespoons sugar
3 1/2 cups wheat flour
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