Bread

Upsidedown - How do you make the apple starter? What makes you think its over proved? Ive done the leaving it in the fridge/cold area so that the growth is slow and more flavoursome. My rule of thumb is that if the dough is twice the size it is ready to go.

You just grate an apple and add it to your usual water/flour starter combo. Has to be organic though or the chemicals can kill off the yeasts.

Not sure if if it is over proved, it was left for about 18 hours but my house is pretty cold so it might have been able to rise a bit more. It seemed to rise outwards rather than upwards if that makes sense? It tastes great but it's quite dense. First sourdough so I'll see how the next few turn out.