Vincent van Dough is only a few months old, so there is much more room for a personality to grow. Currently he has a slightly sour taste when used in a standard sourdough loaf .

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

50% Whole wheat flour
50% Water

Zutaten für die Auffrischung

Discard half of the starter (removed starter is fried in oil with some herbs for a mid-day snack so nothing is wasted)

Add wheat flour and water, each weighing in grams the same amount (or more) of remaining starter. Mix until there is no dry flour left

Aufarbeitung

Using a mason jar, I mixed equal parts by grams of whole wheat flour and spring water.

50% Whole wheat flour 50% Water

Let mixture sit uncovered for a few days for bacteria to start growing.

Ergebnis

Butternut Squash and Cherry Bread

Sourdough made with pureed butternut squash and mixed in cherries

Vincent van Dough Butternut Squash and Cherry Bread second overview

Vincent van Dough Butternut Squash and Cherry Bread first slice

Vincent van Dough Butternut Squash and Cherry Bread second slice

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