Wayne Gisslen

Apple Sourdough

Preparation info
  • Yield:

    5 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. Peel, core, and chop the apple into ¼-in. (5 mm) pieces. Sauté in the butter with the cinnamon until tender. Pour on