Apple Peel Grower


We recently presented a small collection of objects, still prototypes, at the Triennale Design Museum and at the ValCucine Eco-Book shop.
We have been researching the idea of re-using kitchen waste for some time now, and have collaborated with cooks and various specialists here in Milano.

The process of making Natural Sour Dough, also known as Mother Yeast, is a complex and delicate task. An excellent way of stimulating and nourishing the saccharomycetes involved in  the fermentation process is to place apple skins in the perforated top partition of the lid. The apples natural oxidation helps create a balanced mini biosystem in which the yeast can thrive.

Comments

10 Responses to “Apple Peel Grower”

  1. StefCiti says:

    HURRAY Comments are working again !!!

  2. sk says:

    This is so cool! Where can I buy one?

  3. StefCiti says:

    We are working on it and we hope to see the Second Chance Collection in shops soon…. :) Thanks for you support.

  4. kaelen says:

    awesome – excited to see these come to market in the near future

  5. Mini Oven says:

    The jar is wide mouthed and the design is very appealing but the idea of helping a sourdough starter is far fetched. Many of us know how bacteria can quickly rise fourfold in the first few days of a young starter and that little wooden top would be a pain to clean and sterilize. Sure, I could boil or steam the hell out of it but it may never look or fit the same again.

    The apple peels may soon start to mold on the wood and then the whole pretty picture is gone. Open wood would stain easily.

    If the idea of the apple peels in the lid is to keep the surface of the starter moist, I can say that for all my years of working with starters, that hasn’t been a problem. Cover it. If the covered starter is sitting in a warm place, moisture actually collects on the dough side of the cover. If the apples are to contribute to lowering the pH, they would have to be mixed into the flour and water. If the apples are there to add their wild yeasts, there are more yeasts in the flour. If fresh peels are placed in the lid to oxidize and ferment and possibly start a chain reaction on the dough beneath, the time taken to influence that dough would more than likely be slower than the fermenting process of the dough itself.

    So my opinion is that the jar looks nice (as a jar for something) but for starting a sourdough or storing a mature sourdough it is rather useless and not practical. A simple attractive wooden top might be more practical. I prefer something I can soak and throw into the dishwasher.

  6. Sad to say, I agree with Mini Oven. The pictures are beautiful and the idea is nice, but the process of making sourdough works well enough on its own that it doesn’t require apple skins, and I don’t know how the skins would help the process. That said, keep thinking of more ways to use kitchen waste, like an attractive countertop worm compost container.

  7. StefCiti says:

    Hello Mini Oven and Hello Emily. Thanks for your comments and suggestions. These are just prototypes of ideas we are developing and hope to soon turn into real products. The idea of letting fruit skins oxidise near the dough was suggested to us by quite a few “experts” … my grandmother first of all, she used to leave a plate of peels near the dough to help contaminate it. We are still experimenting with this method, so stay with us and we will soon publish our results.

  8. ELI says:

    Dove posso comprarlo??

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  1. [...] Apple peels – stimulate your sourdough culture by placing peels on a perforated lid. [...]



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