Place the prepared apple and raisins in a clean jar. Add enough bottled mineral or spring water to completely cover the fruit.

Cover the jar and ferment at 20–24°C (68–75°F) for roughly 3 days until bubbly, fruit floats, and the liquid smells pleasantly fruity. Strain the fruit and keep the liquid.

Combine 100 g strained yeast water, 50 g strong 00/type 0 flour, and 50 g whole wheat flour.

Mix thoroughly and transfer to a tall container. Ferment at 24–26°C (75–79°F) for 2–3 days until doubled with clear fermentation activity.

Combine 150 g fermented starter with 75 g strong flour and 38 g water.

Ferment at 24–26°C (75–79°F) for 24 hours. Repeat once more on Day 5 (discarding remaining excess starter).

Combine 100 g starter, 100 g strong flour, and 45 g water. Knead into a smooth, firm dough aiming for a final temperature of 24°C (75°F).

Ferment for 4 hours at 28°C (82°F), followed by 20 hours at 18–20°C (64–68°F). Repeat this daily cycle through Day 10.

Maintenance feeding ratio is 1 : 1.2 : 0.42 (e.g., 50 g pasta madre, 60 g strong flour, 25 g water). Knead smooth (24°C final temp) and ferment at 18°C (64°F) for 20 hours (Target pH ~3.9).

Before baking, run 3 consecutive warm refreshments at a 1 : 1 : 0.45 ratio (e.g., 50 g pasta madre, 50 g strong flour, 22.5 g water). Allow each to ferment warm until mature and tripled in volume (Target pH ~4.1) before baking.