Evangelina recipe

Evangelina

San Nicolás de los Garza, Mexico

Age

Less then a year
Color

Country of origin Mexico

Taste
& Flavour

Asia
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Antarctica
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Europe
North America
South America

Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
  • 1187 cities

Mixture

50%
50%
Liquid Flour Other
Evangelina

Since 2018

In January in a cold weather Evangelina started to grow, at first with commercial flours, when she was ready for baking, I hesitated a bit, doubting the dough would rise and thinking I might get sick after eating the bread, to my surprise it was all the contrary, and since then I haven't baked with commercial yeast again.

Characteristics

Evangelina has been a really strong starter since the beginning and also is very versatile, in recipes made with whole wheat it can acquire from a mild fermented flavor to a very distinctive sourness, and in recipes made with only white bread flour it has a wonderful rise and enhances the flavour of the enriched dough.

Taste & flavour

Recipe

Starting ingredients

  • 50% Water
  • 50% Whole wheat

Feeding ingredients

  • 100g Water
  • 50g Whole wheat flour
  • 50g White wheat flour
  • 10g Starter
1
I take a spoon (10g) and feed muy starter in a clean jar with 50% water and 50% flour (half whole wheat and half bread flour) , then discard or make a hotcake with the rest of th sourdough.
100g Water 50g Whole wheat flour 50g White wheat flour 10g Starter

Working method

1
Add 120gr of filtered water in a clean jar.
50% Water
2
Mix 100gr of whole wheat with the water and leave with the lid a bit open.
50% Whole wheat
3
In a clean jar add 75gr of the mix from the other day to 100gr of water and the 100gr of flour.
4
From day seven and on add 50gr of the mix from the past day in a clean jar with the 50% water 50% flour mix. And from now on observation is needed to define how many times a day the starter requires feeding.
5
In the summer instead of using 50gr of starter I use 10gr to slow the fermentation process and every eight hours it requires feeding. It can be stored in the fridge, but you won't see the same activity, it will slow down and it will not smell the same. It doesn't last in the freezer for more than 2-3 days, but it can be dried and stored in a closed container.

Result

Pain de Mie

Evangelina Pain de Mie  first overview

Challah

Evangelina Challah first overview
Evangelina Challah second overview

Pain de Mie with seeds

Evangelina Pain de Mie with seeds first overview
Evangelina Pain de Mie with seeds second overview

Brioche

Evangelina Brioche first overview
Evangelina Brioche second overview

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