Vincent Van Dough recipe

Vincent Van Dough

Huntingfield, Australie

Mélange

100%
Liquide Farine Autres
Vincent Van Dough

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Depuis 2020

Making yummy bread accessible for me and my family.

Caractéristiques

Doesn't get too excited after feeding - will double but not much more by around 11h.

Goût et saveur

Recette

Ingrédients de base

  • 100g Organic unbleached white flour
  • 100g Unchlorinated tap water

Ingrédients pour nourrir le levain

  • 20g Organic rye flour
  • 30g Organic whole wheat flour
  • 50g Organic unbleached plain white flour
  • 100g Unchlorinated tap water
1
Portion off starter down to 50g.
2
Add flour and water. I keep my tap water on the bench overnight to allow chlorine to evaporate.
20g Organic rye flour 30g Organic whole wheat flour 50g Organic unbleached plain white flour 100g Unchlorinated tap water
3
Mix well and keep at 22c feeding every 10-11 hours.

Méthode de travail

1
Combine flour and water in bowl. Cover loosely and let sit at room temp (mine is 22c) for 24h. I let my tap water sit on the bench overnight to allow chlorine to evaporate.
100g Organic unbleached white flour 100g Unchlorinated tap water
2
Discard down to 50g and add flour and water. Mix well and leave to sit on bench for 24h.
3
Repeat step 2 for 6-7 days
4
Now use 50g organic whole wheat flour and 50g white. Feed every 12 hours for two days. This is when the fermenting activity really cranks up.
5
Transfer to "home" jar and feed every 11 h or keep in fridge for 7-10 days between baking.

Result

Beautiful Bread

With good oven spring and a light and airy but not too holey crumb.
Vincent Van Dough Beautiful Bread first overview

Sourdough crackers

Thin crispy goodness with salt and rosemary
Vincent Van Dough Sourdough crackers first overview

Pikelets

A little fluffy breakfast favourite

Préserver votre levain pour le futur

Créer le vôtre Explorer la bibliothèque