Covidough recipe

Covidough

North Wales, United States

혼합물

75%
25%
액체(리퀴드) 밀가루 기타
Covidough

Preserve your sourdough for the future

Create your own Explore sourdough library

2020 이후

I've always wanted to try my own sourdough, but the quarantine time in 2020 really helped give me the extra time needed to follow!

특징

This starter began in Spring 2020 during Covid Quarantine, hence it's name Covidough.

맛과 풍미

레시피

시작하는 원료

  • 50% Water
  • 25% Bread flour
  • 25% Rye flour

먹이재료

  • 50% Water
  • 25% Rye flour
  • 25% Bread flour
1
Adding to 20 grams of starter. Add 100 grams of water. Add 50 grams of King Arthur Sir Lancelot Flour Add 50 grams of Whole Rye flour from Castle Valley Mill (Doylestown, PA, USA)
50% Water 25% Rye flour 25% Bread flour

작업방식

1
Adding to 20 grams of starter. Add 100 grams of water. Add 50 grams of King Arthur Sir Lancelot Flour Add 50 grams of Whole Rye flour from Castle Valley Mill (Doylestown, PA, USA)
50% Water 25% Bread flour 25% Rye flour

Preserve your sourdough for the future

Create your own Explore sourdough library