November 11, 2007 - 1:28pm
Seeking an Apple Cider Starter recipe
Hi,
Today, while my grandchildren were visiting, I discovered that I have a gallon of apple cider that is no longer sweet cider. By the time the boys (2 1/2 and 6 1/2) left, I thought of consuming it but then again I thought of how could I use this to make a starter. Since I do have a gallon of this stuff I have enough to play around with.
I was wondering, has anyone tried to make a starter using apple cider and flour? If so, what amounts did you use and what type(s) of flour.
I am pretty new to this site but have been baking breads for about 40 years, sourdough for about 1 year and mostly just a rye sour.
Thanks,
Elaine
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Do you mean that it's fermenting? Remove the lid and stretch a balloon over the opening so the bottle won't explode from a build up of CO2 gas. Let it sit a while longer. Great mixed with mineral water 50/50 to drink.
If you use it for starter, let it settle, pour off the clear juice to drink (it can contain alcohol), use the sediment on the bottom for the starter, that's where the beasties are.
Mini O
Thanks Mini O,
I know the sediment that your talking about. Right now and since I purchased this cider, it has been refrigerated. I knew that it had nothing but pure apple cider in it but thought that the refrigeration would stop it from fermenting. Guess I was wrong. It is still quite clear with no sediment. I will remove the cap and replace it with a balloon as you suggest.
I do have a few questions: Should I remove it from the refrigerator? Do you think it will turn to vinegar before it forms the sediment? Any suggestions as to a formula or recipe I could try to mix this with?
I appreciate your reply.
Elaine
If it is still clear, then it was probably heated or pasturized before you purchased it killing any wild yeasts. It is still very good and has not fermented yet. Forget the balloon and leave it in the fridge and enjoy it. Warm cider with a little stick cinnamon is also good on these blustery days.
Or you can put some cider in Hamelman's (one m) recipe for Normandy Apple Bread as just posted by JMonkey.
Mini O
Hi Mini O,
I asked when I bought the cider if it had preservatives and was told that it was just pressed cider. You are probably right though since this is pretty clear, something must have been done to it.
Thanks for your help.
Elaine
I have a bottle of hard cider from my neighbour's orchard and it is not clear yet I know they have to pasteurize it to be able to sell it legally in Ontario.
It is odd that they have to pasteurize and still can't use windfall apples either if they want to sell it :(
cloudy. Around here, the cider sells for about 50 cents a litre. If the farmer knocks it out of the tree, is it still windfall? They pick up the apples and press them every day, and then sometime give the tree a final good shaking. All get pressed into juice.
It can be sold unpasturized as sweet cider with a day or two short lifespan. If it is bottled as apple juice, then it gets pasturized otherwise it's allowed to ferment into hard cider and this is normally mixed with pressed pear juice as well. Tenderly labled as farmer's champaign or "Most" available year long until it runs out. As it is stored in very large casks, I bring my own empty clean bottles to be filled. It is often sold at punch stands heated with spices in the weeks leading up to Christmas welcoming the holiday shopper. Regional competition or "Most Kosts" are held in March as to whom the "best" and "next best" awards are allocated, this being judged by the tastes of the participants. At folk festivals and community events, it's sold along side beer as a cold refreshment. Most people drink "Most" diluted with tap or mineral water for flatulence reduction. More water in a summer mix and less in a wintermix.
Mini O
Kost literally means food and food is also served but kost is also a verb meaning to taste. "Kost das" meaning "taste this."
I had heard the term from Austrian and German neighbors before without any explanation.
The cider was once made from fallen apples, then some governement inspectors thought about a bacteria in the core which is naturally present having possible health concerns. So no fallen apples used in cider production, only picked.
The cider from my neighbor comes from Northern Spy, Lobo, Courtland, Mac, Delicious, and it is $2.50 a litre, less if I use my own containers.
Have you seen apple syrup? It packs a punch, I tried it in a pie and it really boosted the flavour. Just boil down your cider.
a refreshing drink too, just add water and stir. Much more popular here than powder drink mixes with artificial coloring. Elderberry Blossom or Berry syrup, Mixed berries syrup, Red or Black Current syrup, the list goes on. I've heard them called cordial sirup in English. Added to gelatin for desserts or even a few spoonfuls into bread. Over ice-cream is also not bad.
oops hijacked thread... got to get back to Apple juice starter. If it lowers pH, why not? Mix with crushed rye or wheat berries and go with it. Add flour the next day and see what happens...
Mini O
Mini O,
I am pretty new to sourdough but I will give it a try. Why the crushed wheat or rye berries instead of flour?
Elaine