Apple-Based Yeast

Directions

1. 1
   Mix 500 grams of flour with the grated apple (keeping the skin) and 340 ml of water.
2. 2
   Pour this mixture into a large container or jar.
3. 3
   Close the container and allow to ferment for 3 days
4. 4
   After 3 days, the dough will start fermenting, smell somewhat close to cider, and begin to darken and fatten creating bubbles.
5. 5
   Remove half of the yeast and discard.
6. 6
   Add 250 grams of flour and 170 ml of water, mix well and allow to rest for 2 more days.
7. 7
   The increase of small bubbles will confirm the yeast's activity.
8. 8
   Once again remove half of the yeast and discard.
9. 9
   Add 250 grams of flour and 170 ml of water, mix and allow to rest 24 hours.