My latest kitchen toy is a dehydrator. So while the starter was been being built, this has been put to use drying out slices of apple from the tree – mainly the good bits of damaged fruit.
Having dried them they were rehydrated in Weston’s finest Henry Weston cider which also made up about half the liquid in the final dough:
Pretty delicious. Sort of thing that stops a baker getting bored in the Autumn.
One thought on “P d’A III – The Proof”
Mmmm! Cider and fermented Apple sourdough- yes please! My version last month didn’t take the apple thing anywhere near as far as this, which might explain why mine didn’t taste of apple!