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Wayne Gisslen

Apple Sour

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Preparation info
  • Yield:

    2 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Starter

Method

Procedure

  1. Leaving the skin on, grate the cored apple.
  2. Combine the ingredients for the starter. Cover with a damp cloth and plastic film. Keep in a warm place 8–10 days.
  3. Each day, dampen the cloth, but do not mix the starter. Once the mixture starts to give off gases, it is ready. Remove any crust that may have formed on the surface.

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