Vincent VanDough recipe

Vincent VanDough

Belleville, Vereinigte Staaten
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Alter

4Jahre
Farbe

Ursprungsland Vereinigte Staaten

Geschmack
und Aroma

Asien
Australien
Antarktis
Afrika
Europa
Nordamerika
Südamerika

aus der ganzen Welt

  • 3005 sauerteige
  • 112 länder
  • 2502 Städte

Mischung

50%
50%
Flüssigkeit Mehl Weitere
Vincent VanDough

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seit 2020

Like so many, when we first started preparing for and quarantining because of COVID-19, my family couldn't find bread or yeast anywhere! I knew that sourdough was a great option but had no idea where to start. My friend had been sent a series of emails by a baker friend of hers that outlined how to start and maintain a starter including baking a loaf of bread. The rest, as they say, is history!

Charakteristische Eigenschaften

Vincent VanDough maintains a tangy / vinegar-y taste profile without being too overwhelming, making it a great starter for a variety of recipes. I most often use it for bread of white or whole wheat/white blend flour but have also baked other, now family-favorite recipes like buttery crackers, cinnamon rolls, pancakes, and more.

Geschmack und Aroma

Rezept

Zutaten für den Starter

  • 100g All purpose flour
  • 100g Water
  • 1tbsp All purpose flour
  • 1tbsp Water
  • 50g All purpose flour
  • 50g Water
  • 50g All purpose flour
  • 50g Water

Zutaten für die Auffrischung

  • 50% All purpose flour
  • 50% Water
1
Use or discard no more than 90% of the starter and replace discard with a feed of 50/50 (by weight) flour/water split.
50% All purpose flour 50% Water

Aufarbeitung

1
I started with a very very basic starter that I've maintained the same way ever since - mostly because I don't know enough to experiment with my starter itself! I added - by weight - 50% flour and 50% warm-ish water, mixed gently and let sit for 24 hours after marking the level of my starter.
100g All purpose flour 100g Water
2
After 24 hours I did a very small feed without discard. I gently mixed in no more than a tbsp of flour and a splash of water. I also marked the (very small) growth at this stage.
1tbsp All purpose flour 1tbsp Water
3
On Day 3 of my starter process, I checked for bubbles and took note of the smell of my starter. I then dumped about 80% of the starter followed by another 50/50 (by weight) flour / water feed. Cover. Mark updated level. Leave overnight - 24 hours.
50g All purpose flour 50g Water
4
On Day 4, I started seeing enough bubbles and had enough "sourdough" scent to begin baking "young" loaves. From this point on I would use or discard about 200g of starter and feed with a 50/50 (by weight) flour/water split.
50g All purpose flour 50g Water

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