Apple Sourdough

Preparation info
  • Makes


    • Difficulty


    • Ready in

      6 hr

Appears in
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Rob tells us that this recipe was originally created by Matthew McCarthy, who was his mentor when he first joined The Welbeck Bakehouse team. Since then, it has remained a firm favourite for staff and customers alike. It makes an incredible bacon sandwich and cheese on toast to die for.


  • 200g/7oz/2 cups unpeeled, cored and thinly sliced dessert apple, for drying
  • 20


  1. Lay the sliced apple on a baking sheet lined with non-stick baking parchment and bake at 140–150°C/120–130°C fan/275–300°F/gas 1–2 until 80–90% dehydrated: dry but not crispy. Separately, cook the diced apple in a pan until soft but not mushy. Leave both to cool, then measure 75g