Apple-Based Yeast

1. 1

   Mix 500 grams of flour with the grated apple (keeping the skin) and 340 ml of water.

2. 2

   Pour this mixture into a large container or jar.

3. 3

   Close the container and allow to ferment for 3 days

4. 4

   After 3 days, the dough will start fermenting, smell somewhat close to cider, and begin to darken and fatten creating bubbles.

5. 5

   Remove half of the yeast and discard.

6. 6

   Add 250 grams of flour and 170 ml of water, mix well and allow to rest for 2 more days.

7. 7

   The increase of small bubbles will confirm the yeast's activity.

8. 8

   Once again remove half of the yeast and discard.

9. 9

   Add 250 grams of flour and 170 ml of water, mix and allow to rest 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.