14 days ago, I gave birth to my sourdough chef. I decided to go for a fine wheat starter based on fermented fruit. The basic Idea is to use the bacteria present in the peel of fruit to start a fermentation process in water. After a critical mass of bacteria is reached in the water, you start your chef, and the friendly yeast bacteria present in the liquid can feed off the starch in the flour to continue growing. I chose apples as thet are easy to peel, and I didn't have to peel so many to get about 300 grams of peel. It takes about 17 days to complete. 14 days of apple-peel fermentation, and 3 days of mixing in fermented liquid with flour. But after that it's just a matter of keeping it alive. And you can have your chef for ages. As I write, the chef is relaxing in my kitchen, and has one more day to go before I can use it in baking. I'll make sure to post pictures of finished sourdough masterpieces in this thread! Any questions or feedback is greatly appreciated. For more details in the process you could always take a look at my homepage (http://www.glennbech.com/) Day 1 This is my IKEA $5 Jar with 300 g peel from apples in 2 liters of water. Day 15 3 dl of the liquid is mixed in with 300 grams of wheat flour. Nice and bubbely. For the next few days, this mixture will be mixed in with new fresh flour and starter liquid.