Homemade Apple Leaven (Bread Starter)

• 1 as much as will fit in the jar Apple
• 1 tbsp Sugar or honey
• 1 enough to cover the apples Boiled then cooled water
• 1 A jar with a lid
• 10 grams Starter liquid
• 200 grams Boiled then cooled water
• 30 grams Sugar
• 1/4 Apple

1. Sterilize the jar in boiling water.
2. Fill it with finely chopped up apple (including the core).
3. Add enough boiled then cooled water to cover the apples, and sugar or honey.
4. Add some starter liquid if you have some, and leave the jar in a warm place.
5. Open up the jar to incorporate some air once a day until the starter is developed.
6. When it is foamy and smells alcoholic it's done!
7. It was so vigorous that it came shooting out of the jar when I opened the lid.
8. It was done in 2 days.
9. Strain the liquid and press out the apple bits hard with a spoon.
10. Return the liquid to the jar, and store in the refrigerator.
11. When you have used up half of it, add boiled then cooled water plus sugar or honey.
12. When the starter liquid is down to 1/3 of its original amount, use that as the "mother" to make another batch of starter.
13. You can keep it going like this for years.
14. Put sugar and boiled then cooled (30C) water in a clean jar and dissolve the sugar.
15. Add apple and mother starter to that and leave in a 25 to 30C location.
16. Mix it up once or twice a day.
17. The starter will be done in about 2 days.
18. Strain, and store in the refrigerator.

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Taken from cookpad.com/us/recipes/152885-homemade-apple-leaven-bread-starter (may not work)