How I Make a Strong Sourdough Starter with Fermented Apple Water | Voice-Over

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In this video, I show you how to ferment apple water to kickstart a strong, active sourdough starter, then feed it into a fully working starter ready to bake with. From there, we bake two loaves — a classic white sourdough and a whole wheat version — covering mixing, stretch and folds, shaping, cold proofing, and baking in a Dutch oven.

No wasted flour, no discard, no fuss — just a simple starter you can keep alive for years.
📋 RECIPE & QUANTITIES

Apple water ferment (day 1-4):

1 apple
50 ml water (~3 tbsp)

First flour feeding:
All the liquid from your ferment
Flour = liquid weight + 10g

Second feeding (getting used to plain flour & water):
Equal parts starter and water
Flour = that weight + 10g

White sourdough loaf:
250 g starter (~1 cup)
350 ml water (~1 1/2 cups)
500 g white bread flour (~4 cups), unbleached, 10%+ protein
12 g salt (~2 tsp)

Whole wheat sourdough loaf:
100 g starter (~6 tbsp)
400 ml water (~1 2/3 cups) — 380 ml (~1 1/2 cups + 2 tbsp) at first mix, 20 ml (~4 tsp) reserved for the salt
500 g whole wheat flour (~3 3/4 cups)
12 g salt (~2 tsp)

Ongoing starter maintenance feeding:
50 g starter (~3 tbsp)
50 ml water (~3 tbsp)
60 g flour (~1/2 cup)

Note: cup measurements are approximate — for best results, weighing ingredients is always more accurate.

Bake: 30 min covered at 230°C, then 20-25 min uncovered until golden.

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