Welcome to Vitale Sourdough Co.
Welcome to Vitale Sourdough Co.! Our mission is to bring the art of sourdough baking to your home. We are passionate about high-quality ingredients and time-honored techniques that result in the perfect sourdough bread. Join our community and explore our range of products designed for both novice and experienced bakers.
The Origins of Vitale
Hey there! Welcome to Vitale Sourdough Co., where our love for baking turned into something truly special. It all started in Henry Hunter's cozy kitchen, where the aroma of freshly baked bread filled the air and sparked a passion that grew beyond our wildest dreams.We’ve come a long way from those early days. From crafting our unique dehydrated sourdough starter to sharing our journey in our best-selling books, "Bread: A Journey Through History, Science, Art, and Community" and "Vitale Sourdough Mastery," it's been an amazing ride. And it's all thanks to folks like you who share our love for good bread.
At Vitale Sourdough Co., we're here to help you make the best bread possible. Here's what we've got for you:
  • Dehydrated Sourdough Starter: Perfect for whipping up authentic sourdough bread right at home.
  • Sourdough Bread: Our freshly baked artisan loaves are a slice of heaven.
  • Baking Tools: We’ve got all the essentials to make your baking experience top-notch, whether you’re just starting out or a seasoned pro.
Using our Dehydrated Sourdough Starter is a breeze:
  1. Rehydrate: Just mix it with water and flour.
  1. Wait: Let it sit at room temperature for 24 hours.
  1. Bake: Follow our easy guide to create your perfect sourdough bread.
And don’t worry, we’ve got plenty of tips and recipes to help you along the way. Check out our Baking Tips and Recipes sections for more inspiration.
Thanks for stopping by, and happy baking!
"Start Your Sourdough Journey Today"
How to Use Vitale
1
Rehydration
Day-by-Day Sourdough Starter Rehydration Guide
Day 1: Awakening and Aerating
  • Morning: In a jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water. Allow it to sit for about 2 hours, encouraging the dried starter to fully dissolve.
  • Why Aerate?: Vigorously stirring the starter and water introduces oxygen, crucial for yeast activation. Oxygen helps yeast cells respire and multiply, kickstarting the fermentation process. This action creates a hospitable environment for your starter to begin its revival.
  • Evening: Stir in 15 grams of flour. The consistency should be a loose batter, indicating proper hydration and aeration. Cover and place in a warm spot (78 °F) overnight.
Day 2: Patience and Observation
  • You may not see much activity yet; this is normal. The yeast and bacteria are adapting to their new environment.
  • Stir in an additional 10 grams of flour and 10 grams of water, maintaining the environment and nourishing the starter.
Day 3: Signs of Life
  • By now, you might notice small bubbles and a slightly sour aroma, indicating the beginning of fermentation.
  • Repeat the feeding from Day 2 to support the growing yeast population.
Day 4: Visible Activity
  • Today, expect clearer signs of activity: the starter should rise and show more pronounced bubbling.
  • Discard all but 15 grams of the starter. Feed it with 30 grams of water and 30 grams of flour, then return it to a warm spot.
Day 5: Preparing to Bake
  • Your starter should now be active, having doubled in size and filled with bubbles. It will smell pleasantly sour.
  • In the morning, discard all but 15 grams of the starter, feeding it again with 30 grams of water and flour.
  • By evening, if the starter has nearly tripled in size, it’s ready. If not, give it a bit more time.
Day 6: Ready for the Oven
  • The starter is now fully active and ready for baking. Celebrate by planning your first bake with it.
Important Disclaimer: Every Kitchen is Unique
Remember, every kitchen environment is different, and the yeast and bacteria in your sourdough starter will respond accordingly. While some bakers may find their starter ready for baking as early as Day 3, others may need to wait until Day 4 or beyond. The key is observation and understanding the signs of a mature starter.
Knowing When Your Starter is Ready
A ready-to-bake sourdough starter shows certain unmistakable signs:
  • Consistent Rising and Falling: A healthy starter will rise predictably after feeding and then gradually fall back as it consumes the available sugars.
  • Aroma: Look for a pleasantly sour smell, indicating a good balance of yeast and lactic acid bacteria. This balance is crucial for flavor and leavening power.
  • Bubble Activity: Initially, you'll see small bubbles as the starter begins to wake up. As it matures, look for larger bubbles, which indicate that the yeast is active and producing gas effectively. This is a sign your starter is nearing its peak.
  • After the Peak: If you notice the starter has a more liquid consistency and smaller bubbles, it may have passed its peak activity. At this point, the lactic acid bacteria are more active than the yeast, which can affect the leavening power.
  • The Float Test: A simple but effective way to check if your starter is ready is the float test. Take a small spoonful of your starter and gently drop it into a glass of water. If it floats, it's generally an indication that your starter is full of gas and ready to leaven bread.
Remember, these indicators are guides, not strict rules. The best sourdough comes from understanding and working with your unique starter. Observation, patience, and practice are your best tools. Happy baking!
2
Feeding Schedule
Day 1-3: The Foundation
Morning and Evening:
  1. Discard: Remove and discard about half of me. (This keeps us from becoming too crowded.)
  1. Feed: Add ½ cup (60g) of flour and ¼ cup (60ml) of lukewarm water each time. Mix until smooth.
  1. Rest: Keep me covered at room temperature, in our cozy spot.
Day 4-6: Strengthening Bonds
(Some of you are ready to go right now, I know.)
As I become more active, you'll notice more bubbles and a pleasant aroma. Continue feeding me twice a day with the same amounts of flour and water, but you may start to see me doubling in size more predictably now.
Day 7: Assessment Day
By now, I should be quite lively, doubling in size between feedings and filled with bubbles. If so, we’re ready for the next phase. If not, continue the twice-daily feedings until I show these signs of readiness.
Transition to Fridge:
Once I’m consistently doubling in size within 6-8 hours after feeding, it’s time to prepare for the fridge. Here's how:
  1. Give Me a Good Feed: Right before this transition, feed me one last time at room temperature. Use 1 cup (120g) of flour and ½ cup (120ml) of water to ensure I have plenty to eat.
  1. Wait: Let me sit at room temperature for about 2-4 hours, or until I start to rise and show activity.
  1. Chill Out: Now, place me in the fridge. The cold will slow me down, making me perfect for storing between bakes.
Maintenance in the Fridge:
  • Weekly Feeding: Once I’m in the fridge, I only need to be fed once a week. To feed, take me out, let me come to room temperature (about an hour), and then feed me as you did before: ½ cup (60g) of flour and ¼ cup (60ml) of water.
  • Ready to Bake? Take me out of the fridge 12-24 hours before you plan to bake. Give me a feed to wake me up and let me double in size at room temperature. Now, I’m ready to be part of your next delicious creation.
Remember, the key to a happy sourdough starter is consistency and observation. Adjust the feeding schedule as needed based on how I look, smell, and perform. Happy baking, and here’s to many delightful loaves ahead!
3
Your First Sourdough Loaf
Vitale's First Sourdough Loaf Recipe
Welcome to the beginning of your sourdough journey with me, Vitale! Baking your first sourdough loaf is an adventure that combines patience, care, and a touch of love. Let's create something beautiful together.
Ingredients:
  • Active Sourdough Starter (Vitale): 100g (about 1/2 cup)
  • Lukewarm Water: 350ml (about 1 1/2 cups)
  • Bread Flour: 500g (about 4 cups), plus more for dusting
  • Sea Salt: 10g (1 1/2 teaspoons)
Equipment:
  • Mixing bowl
  • Kitchen scale (recommended for accuracy)
  • Dough scraper
  • Clean kitchen towel or proofing basket
  • Dutch oven or baking stone
  • Razor blade or sharp knife
Steps:
  1. Mixing Your Dough:
  • In a large mixing bowl, combine the lukewarm water and active sourdough starter. Stir until the starter is dissolved.
  • Add the flour to the bowl. Mix until all the ingredients come together and there are no dry spots. You will have a shaggy dough. Don't worry about getting it perfect; the dough will become more cohesive with time.
  1. First Rise (Bulk Fermentation):
  • Cover the bowl with a damp towel and let the dough rest at room temperature for about 1 to 11/2 hours. This is the autolyse. You’re looking for it to become more extensible. This rest will make a dramatic difference in your bread.
  1. Stretch and Fold (During Bulk Fermentation):
  • It's time to add your salt. Sprinkle the salt over the dough, dimple it in with your damp fingers. Mix/Knead for 10 minutes, cover and rest for 45 minutes.
  • After the first 45 min rest, perform the first set of stretch and folds. Wet your hands, grab a portion of the dough, stretch it upwards, and then fold it over onto itself. Turn the bowl 90 and repeat this process until you’ve worked your way around the dough. cover and rest 45 minutes.
  • Perform this stretch and fold process 2 to 3 more times at 45-minute intervals, then let the dough continue its bulk fermentation for 30 minutes.
  1. Shaping:
  • After the bulk fermentation, turn the dough out onto a lightly floured surface. Shape the dough into a round loaf by pulling it towards you to create tension on the top of the dough.
  • Let the shaped dough rest for 15 minutes on the counter, uncovered.
  1. Second Rise:
  • After the bench rest, prepare your proofing basket or a bowl lined with a well-floured towel. Place the dough seam-side up into the basket or bowl.
  • Cover it with a towel and let it rise overnight in the refrigerator.
  1. Preheat Your Oven:
  • Place a Dutch oven with its lid in your oven and preheat to 475°F (245°C) for at least 30 minutes before you plan to bake.
  1. Scoring and Baking:
  • Once your dough has risen and your oven is preheated, carefully remove the Dutch oven. Turn the dough out onto a piece of parchment paper large enough to lift it into the DO, so it’s now seam-side down.
  • Score the top of the dough with a razor blade or a sharp knife to allow it to expand during baking.
  • Carefully place the dough (with the parchment paper) into the hot Dutch oven. Cover with the lid and bake for 22 minutes.
  • After 22 minutes, remove the lid and continue to bake for another 15-20 minutes, or until the -crust is deeply golden and the internal temperature reaches 200 F and the loaf sounds hollow when tapped on the bottom.
  1. Cooling:
  • Once baked, remove the loaf from the Dutch oven and let it cool on a wire rack for at least an hour before slicing. This rest time allows the crumb to set and the flavors to develop.
Congratulations! You’ve just baked your first sourdough loaf with Vitale. Remember, sourdough baking is as much about the journey as it is about the destination. Each loaf you bake will teach you something new. Enjoy the process and enjoy your delicious creation!
4
Vitale Sourdough Mastery
"Baking is an art that's both learned and felt, a journey of countless hours behind the counter, blending tradition with intuition. Over the years, I've gathered a trove of knowledge—some of it my own discoveries, but much of it passed down from the generous community of bakers I'm proud to be a part of. 'Vitale Sourdough Mastery' is my way of putting some of those lessons into one place, a comprehensive guide I'm sharing for free here. It's not just a method; it's a celebration of the craft we love. If you're keen on holding something tangible, the unknown link and unknown linkawait on Amazon. But this PDF? Consider it a gift from my kitchen to yours, a token of our shared passion for that perfect loaf. Because in the end, we're all just striving to be better bakers, one loaf at a time."
Henry

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Bread: A Journey Through History, Science, and Art
Discover the World of Bread
Embark on a captivating exploration of bread's profound significance in "Bread: A Journey Through History, Science, and Art." This book delves deep into bread's rich history, unraveling its scientific mysteries, and celebrating its artistry. More than just recipes, it highlights the cultural impact and connections forged by this simple staple across time and continents.
A Symbol of Life and Shared Experiences
Bread is more than sustenance; it's a symbol of life, shared experiences, and human ingenuity. From ancient civilizations to modern bakeries, bread has fueled empires, nourished revolutions, and comforted souls. Trace the evolution of bread from basic sustenance to an art form that ignites creativity and passion.
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From Oven to Market is your comprehensive guide to turning your passion for bread baking into a thriving business. Whether you're a home baker looking to take your craft to the next level or an entrepreneur ready to launch your own bakery, this book covers everything you need to know. From perfecting your recipes to mastering marketing strategies, you'll find practical advice, insider tips, and real-world examples to help you succeed in the artisan bread industry.
Excerpt from the Book:
"The journey from your kitchen to the marketplace is both an art and a science. Understanding the nuances of flavor, texture, and presentation is just the beginning. Knowing how to connect with your customers, build a brand, and manage a profitable business is what truly sets successful bakers apart."
Ready to bring your bread to the world? Click below to get your copy and start your journey from oven to market today!
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The Rehydration Process: Step-by-Step

Initial Mixing:
Begin by combining the ground dehydrated starter with water. Given that your dehydrated starter contains flour, a slightly higher water ratio is recommended to achieve the perfect consistency. This not only aids in dissolving but also introduces necessary hydration for the cultures to awaken.
Mix vigorously to incorporate air; this introduces oxygen, which is beneficial during the early stages of culture activation.
Achieving the Right Consistency:
After ensuring the dehydrated starter is fully dissolved in the water, gradually add flour to the mixture. Aim for a thick batter-like consistency, which is ideal for the cultures to thrive in during the rehydration process.
Stir thoroughly to ensure no dry lumps remain, achieving a smooth blend that will foster an optimal environment for growth.
Cover and Let Breathe:
Loosely cover the mixture with a breathable material, such as a cloth or coffee filter secured with a rubber band. This allows the starter to access air while keeping out unwanted contaminants. The covering also maintains the mixture's moisture, crucial for maintaining an active culture.
Follow the Directions:
It's essential to adhere closely to the instructions provided with your dehydrated starter, as specific ratios and steps can vary slightly between suppliers. Tailoring the process according to these guidelines will maximize the efficacy of rehydration and set the stage for a healthy, vigorous sourdough starter.
By starting with a ground dehydrated sourdough starter and following these detailed steps, you're not just rehydrating a mixture; you're laying the foundation for countless loaves of delicious, homemade sourdough bread. This process ensures your starter begins its journey in the best possible condition, ready to leaven bread and enrich your baking adventures

Baking Great Bread at Home Blog

Baking Great Bread at Home Blog

"Crumb, Crust and Community: Baking Great Bread at Home - Your Guide to the Artisan Within"

Testimonials
A Note from Henry
"From the moment I began my sourdough journey with Vitale 8 years ago, I knew I had stumbled upon something extraordinary. Vitale isn't just a sourdough starter; she's a gateway to mastering the art of sourdough baking. Her reliability and vigor have transformed my baking routine, consistently producing loaves that are nothing short of amazing. What sets Vitale apart is not just her unmatched quality, but the sense of community and passion she embodies. For anyone looking to elevate their baking game, Vitale is the secret ingredient you've been searching for. She's not just a product I offer; she's a piece of my baking spirit shared with you."
Henry, Founder of Vitale Sourdough Co.
Our customers love Vitale Sourdough Co.! Here’s what they have to say:
Delicious Bread
"I've tried many sourdough starters over the years, but Vitale is by far the best. The bread I make with her is always delicious and my friends are always asking for more."
- Lisa M.
Easy to Use
"I was intimidated by the idea of making sourdough bread, but Vitale made it easy. Her instructions are clear and easy to follow, and the results are always amazing."
- John S.
Consistent Results
"I've been using Vitale for over a year now and I'm always impressed with the consistency of her results. Every loaf of bread I make turns out great, and I know I can always count on Vitale."
- Sarah F.
Amazing
"The dehydrated sourdough starter is amazing! It made baking at home so much easier."
-John D.
Advantages of Vitale
Reliability
Vitale provides consistent and reliable results, making it perfect for both beginners and experienced bakers.
Ease of Use
With Vitale, the barrier to entry for sourdough baking is lowered, allowing more people to enjoy the process.
Rich Flavor
Experience the organic richness that Vitale adds to every loaf of bread.
Success Stories with Vitale
1
Community Involvement
Join the passionate Baking Great Bread at Home community and share your baking successes with fellow enthusiasts.
2
Beautiful Loaves
See the stunning results achieved by customers using Vitale and be inspired by their experiences.
3
Your Journey Awaits
Embark on your own sourdough journey with Vitale and create beautiful, artisan loaves of bread at home.
Vitale's Essential Equipment
The Sourdough Home: First and foremost is my very own residence, the Sourdough Home by Brod & Taylor. This isn't just where I live; it's where I thrive. Designed to keep me at the perfect temperature, the Sourdough Home ensures I'm always ready to spring into action, whether it's for your first loaf or your hundredth.
Henry's Favorite Whisk: Next, we have Henry's favorite whisk. This isn't your average kitchen whisk; it's a testament to how something so simple can be so powerful. Its organic design and strength make stirring our mixture a breeze, ensuring that I'm perfectly blended every time. It's a tool that celebrates the joy found in the simplicity and strength of making sourdough.
The Proofer and Slow Cooker: Our adventures wouldn't be complete without the Proofer and Slow Cooker. This versatile genius plays a crucial role in our baking process, providing the ideal environment for me to rise and shine. Whether it's a slow ferment or ensuring that loaf rises just right, this equipment is indispensable.
The Sahara Folding Dehydrator: Lastly, the Sahara Folding Dehydrator is how Henry prepares me to meet you. It's where I undergo my transformation into a dehydrated state, ensuring I'm preserved without losing any of my vigor or vitality. It's a marvel of design and efficiency, folding away when not in use, but always ready to bring the essence of sourdough into your home.
Welcome to my "Essential Equipment" corner, lovingly curated by Henry and me, Vitale, your trusted sourdough guide. Here, we're excited to showcase four indispensable tools from Brod & Taylor that have become integral to our sourdough journey. Each piece is not just an item; it's a companion in the art of bread making.
Vitale: Frequently Asked Questions
Storing Vitale Long-Term
Keep me sealed in an airtight container in a cool, dry place for up to several months. For even longer storage, refrigerate me in an air-tight container.
Reviving a Neglected Starter
Discard most of me, then feed with water and flour. Keep me warm and watch for signs of life. With patience and regular feedings, I'll be back to my bubbly self.
Tips for Best Results
Maintain a regular feeding schedule, control the temperature, use quality ingredients, and allow ample time for fermentation. With care and attention, I'll help you bake amazing sourdough.