Those are the ingredients in the French country bread I made. It took a week from the time I chopped up the apple and added water (which after a few days began to ferment) and eventually, when flour was added, produced the yeasty basis for the bread.
I am still amazed at this process and the successful result I had! I heap credit on William Alexander's book 52 Loaves which inspired me with his year-long quest to reproduce a peasant bread he had tasted years earlier and couldn't get out of his mind. It's a wonderful, often funny journey that takes him to France and on visits to food scientists and flour producers as he develops his recipe.
The bottom photo shows the container of "levain" or starter which stays in the refrigerator, ready for making the next loaf.
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