March 22, 2009 - 5:16pm
apple starter from pain aux pommes (village baker)
hi, is anyone familiar with this recipe from the village baker? this is my first try. i made the apple starter: 1 med. sized apple chopped, 3 Tbsp sugar, 2 Tbsp water. so far it is 6 days old. ortiz says to leave it 8 - 10 days. however, i already noticed some furry stuff growing. i tried to remove what i could see, but am i better off throwing it away and starting over again?
has anyone made this bread? appreciate any advice.
thanks!
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I don't have the book, Rolls, but Google's book search took me right to the recipe. My hat is off to anyone who will bake a loaf of bread that takes two weeks to produce!
Apparently the mold/fungus is normal as Oritz says to just remove it and you're good to go so long as you have 3/4 of the mixture left.
Hmmm. I hope you keep us posted with your progress, and especially the final bread.
thanks lindyd, will do. i'd go crazy waiting if i didn't have any other breads going on. maybe im feeling a little overconfident? i blame this site coz before i'd just look and now im actually trying!
thanks hope i have other than disasters to keep you updated!
thank you will give it a try on my next batch i gave up on the first batch as it was way too furry (i did notice a nice scent though - apple ciderish)