Age

1Year
Color

Country of origin Spain

Taste
& Flavour

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Sourdough
in the world

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  • 82 countries
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Mixture

50%
50%
Liquid Flour Other
veganda

Since 2017

i think its the number one buzz word for bread making.. isn't it? so i think everyone is curious.

Characteristics

I am not sure how unique my starter is, but I do talk to it. Hey, its alive, so why not!! and it has a name!! I use my starter in many breads, not just a typical sour dough.. i use it in bolles, baguettes, etc.

Taste & flavour

veganda top shot

Recipe

Starting ingredients

  • 50% Rye flour
  • 50% Water
  • 50% Sbf
  • 50% Water
  • 50% Sbf
  • 50% Water
  • 50% Sbf
  • 50% Water
  • 50% Sbf
  • 50% Water

Feeding ingredients

  • 60% Flour
  • 40% Water
1
if I am not using the starter I will remove a portion of it and then add flour and water, but most likely this is not the case so I will add flour and water and remove what I need for the bread.
60% Flour 40% Water

Working method

1
My starter was made with love and continues to be loved daily. It is a rye blend starter, which is refreshed with swbf). The one i keep in my home is refreshed weekly and in the bakery, daily.
50% Rye flour 50% Water
2
after 24 hours remove 50% and then refresh
50% Sbf 50% Water
3
after 24 hours remove 50% and then refresh
50% Sbf 50% Water
4
after 24 hours remove 50% and then refresh
50% Sbf 50% Water
5
after 12 hours remove 50% and then refresh
50% Sbf 50% Water
6
same as day 4
7
same as day 5

Result

everything

veganda everything  first overview
veganda everything  second overview

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