How to make an infinite natural and organic starter...
... with fruits!
Yes, you read properly: I will help you, step by step, to create an organic FRUIT starter.
One day I was working and thought "How could I make a starter even more original than any other?" -which is kinda hard to do since they all are amazing and different from one to another. I wanted it as natural and organic as possible.
The first thing you need to keep in mind is that the process in its whole can take a few days to take on. But in general, not to worry, it does take on. After all, it's wild yeast and it doesn't need much to start.
Here is a list of what you will need : (If you don't have organic product, it's okay, it will most likely work the same.)
WATER -if using tap water, leave it in an open bottle or container for 24h to clean the chlorine and other substances that could harm or delay the process of fermentation,
1 ORGANIC BANANA,
1 ORGANIC APPLE,
And lots of patience and love!
STEP ONE: Cut the fruits in cubes-it doesn't have to be perfect- and put the slices in a bucket or container big enough to hold the fruit in addition to 500 ml of water. Leave the bucket halfway closed at room temperature for about 2 - 3 days. ( Look out for mold, if you found some take out the molded fruit and process to step two immediatly. )
STEP TWO: Extract the liquid from the bucket and discard the fruits -it's okay if you catch a few micro pieces in the extracted water. Weigh 150g of liquid you got and pour the exact same quantity of flour in it. Mix strongly with a spoon or a rubber spatula until you get a nice, smooth texture. Then, leave it in the same container, covered and at the same spot than in STEP ONE. In the next 24 - 48 Hours you should see bubles forming on the surface. See pictures below.
[i.e. 203 grams of liquid for 203 grams of flour.]
Once you get the result as pictured below: congrats! you have just created life. Those bubbles are here to tell you that some fermentation - or what I refer to as Life- has started. But it will need a little refreshment to develop more.
So, how do you refresh your starter exactly? First of all, weigh and pour in a bowl 100 grams of the mixture you got, add to it 100 grams of water and mix until smooth. Add another 100 grams of sifted white flour -or a mix of the flour you desire to use, as long as the total of flour is 100 grams. Mix until smooth.
Pour that mixture into a container, close it and leave it at room temperature. In the next 6 to 12 hours, the mixture should have risen (see picture below). When it does, follow the same process to feed it again... that's how you keep it alive.
As a side note, I would recommend to feed it every day -but make sure you let it rise at room temperature before you feed it- during the first 3 to 4 days; this will help your starter to get a rhythm and help yourself know when it's ready to use.
You will know your starter is getting ready to use when it rises at least double in size in the following 6 hours of being refreshed.
If you do not use your starter on a regular basis, you can keep it in your fridge pretty much forever, as long as you feed it at least once a month.
If you kept your starter for a long period of time in the fridge, before using it again i would recomment to refresh it at least twice in the 48 hours before you'll need it.
Happy making! And if you have any question regarding the process, do not hesitate to message me, I'd be more than happy to help you out.