Vincent VanDough recipe

Vincent VanDough

Belleville, Stati Uniti d'America
Mostra sulla mappa
Stampa

Età

4Anni
Colore

Paese di origine Stati Uniti d'America

Taste
& Flavour

Asia
Australia
Albania
Africa
Europa
Nord America
Sud America

nel mondo

  • 3005 lieviti madre
  • 112 paesi
  • 2502 città

Miscela

50%
50%
Liquido Farina Altro
Vincent VanDough

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 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!

Caratteristiche

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.

Sapore e aroma

Ricetta

Ingredienti di partenza

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

Ingredienti per il rinfresco

  • 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

Metodo di lavorazione

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

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca