Instructions: In medium bowl, combine dry starter with flour and yeast. Whisk in champagne until smooth; stir in apple chunks. Transfer to plastic container or pottery crock. Cover with a few layers of cheesecloth and secure with rubber band; then cover loosely with plastic wrap. Let stand 24 hours at warm room temperature (80 degrees is optimum), stirring mixture 2 to 3 times. It will be bubbly and begin to ferment, giving off a tangy, sour aroma, and will have the consistency of pancake batter.

Remove apple chunks. Add remaining flour and water and whisk to combine. Let stand 8 hours longer. Use immediately or refrigerate 24 to 48 hours before using if a more sour starter is desired. Store in refrigerator, covered loosely, until making pancakes, waffles or bread.

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