Vincent VanDough recipe

Vincent VanDough

Belleville, Amerika Birleşik Devletleri

Yaşı

4Yıllık
Rengi

Kaynak ülke Amerika Birleşik Devletleri

Lezzet
ve Tat

Karışım

50%
50%
Sıvı Un Diğer
Vincent VanDough

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin

2020 'dan beri

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!

Özellikleri

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.

Lezzet ve Tat

Tarif

Başlangıç malzemeleri

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

Besleme malzemeleri

  • 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

Çalışma yöntemi

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

Ekşi mayanızı yarınlar için saklayın.

Ekşi mayanızı ekleyin Kütüphaneyi keşfedin