Autumn is apple season, making it the perfect time to create a fresh apple-based sourdough starter. Fresh apples bring out the vibrant activity in a starter, yielding an especially lively and effective ferment. This recipe will guide you through each detailed step to create your own apple fermentation and sourdough starter. Let’s get started!

Preparation time

4-6 days (for apple fermentation liquid) + 1-2 days (for the starter)

Check our video tutorial— Try to make this with Cumo!

Part 1- Making Starter Liquid

Tools

A 32 oz glass jar (plastic isn’t recommended due to the acidity of the ferment)

Tip: Choose a jar that’s appropriately sized. This recipe uses a 32 oz jar, where our fruit + water mixture will take up about 2/3 of the jar’s capacity. Although the initial fermentation is aerobic, limiting space to about 1/3 at the top helps suppress oxygen-dependent bacteria and prioritize the yeast activity.

Ingredients

1 apple (around 200g)
A bit of honey/Sugar （15g）
Water 400g (tap, filtered, or mineral)

Instructions

Prepare the Apple: Cut the apple into grape-sized chunks—around 200g—and place them in the jar.

Add Water and Sweeteners: Pour in 400g of water, along with 1 teaspoon of sugar / 1 teaspoon of honey.

Stir, Cover, and Ferment: Mix well, cover the jar loosely, and leave it to ferment at 28–32°C (82–89°F).

Typically, the fermentation completes within 4-7 days depending on the temperature. Below is a detailed look at the daily changes in the jar, so you know exactly when the fermentation is ready.

Daily Fermentation Process of Apple Starter:

Days 1-2 (Initial Stage):


Aroma: Predominantly apple-sweet, with faint acidity and a slight hint of alcohol.
Appearance: The apple pieces swell slightly and float to the top. There may be few, if any, bubbles.
Color: Clear, Green tea-like brown.

Days 3-4 (Peak Fermentation):


Aroma: A pronounced, sharp scent with noticeable acidity, reminiscent of apple cider.

Appearance: Upon opening, you’ll hear a gentle “pop.” Bubbles cluster on the apple surfaces, and some pulp begins to soften with sediment gathering at the bottom. When opened, bubbles surge upwards like a soda fizz before settling back.

Color: A rich, tea-brown.

Days 5-6 (Stable Stage):


Aroma: The sweet apple scent mellows, giving way to a slight vinegar note as the alcoholic smell softens.

Appearance: Apples remain floating and firm, with moderate bubbles upon opening but less vigorous than at peak. Sediment gathers at the bottom.

Color: Slightly clearer as the mix settles.

Day 7 (Harvest):


Sterilize a sieve and storage jar, strain the liquid from the apples, and store it sealed in the fridge. Use within seven days.

With your apple starter liquid ready, you’re now set to prepare your apple sourdough! Follow along as we mix up the starter.

Part 2- Creating the Apple Sourdough Starter:

Tools

A 32 oz glass jar

Ingredients

Flour
Water
Apple starter liquid

Instructions

First Feed: Combine 30g of flour with 30g of apple starter liquid. Leave this to ferment until it reaches peak height and begins to recede (typically about 6 hours at 78°F).

Second Feed: Add 60g flour and 60g apple starter liquid. Mix well and allow to ferment until it reaches peak height and starts to fall.
Third Feed: Discard 90g of the starter (about half), then add 60g flour and 60g water. For consistency, you’ll no longer need to add apple starter liquid at this point.

Ready Test: If your starter doubles or triples in volume within 3 hours at 78°F, it’s ready for bread-making! If it doesn’t, continue step 3 until it reliably rises as required.

Congratulations! You’ve crafted your own apple sourdough starter. This unique starter brings a subtle hint of rice wine aroma and a mild fruitiness. The fermentation strength might be slightly softer than a traditional starter, but it gives the resulting bread a delightful depth with a natural hint of apple sweetness.

Have questions? Drop them in the comments!
I’ll be happy to help you along the way. Up next, Check our Easy Sourdough Recipe by using your apple sourdough starter!