![Kovi recipe](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kovi_rising.jpg?itok=GvjzJKyf)
Mischung
62%
34%
3%
Flüssigkeit
Mehl
Weitere
Kovi
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Curiosity
Charakteristische Eigenschaften
Raises quickly, stays alive in the fridge up to 10 days.
Geschmack und Aroma
![Kovi top shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kovi_top.jpg?itok=AMAJCLmT)
![Kovi rising shot](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_kovi_rising.jpg?itok=GvjzJKyf)
Rezept
Zutaten für den Starter
- 80g Whole-wheat white
- 80g Boiled water
- 20g Starter from urdorf
- 100g Urdinkel
- 80g Boiled water
- 100g Whole-wheat
- 80g Boiled water
Zutaten für die Auffrischung
1
I'm feeding it with whole-wheat flour with 80% boiled water, usually 30% starter.
Aufarbeitung
1
I got a small starter from a friend in Urdorf. It was just a few grams of sourdough in water, so I started by refreshing it twice.
80g Whole-wheat white
80g Boiled water
20g Starter from urdorf
2
I started using a sourdough but meanwhile I switched the starter to UrDinkel flour.
100g Urdinkel
80g Boiled water
3
Some weeks ago I switched the starter to whole-wheat flour.
100g Whole-wheat
80g Boiled water
Ergebnis
Bread
350g whole-wheat flour, 250g water, 90g starter (80%), 9g salt
![Kovi Bread second overview](https://www.questforsourdough.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_kovi_bread_entirely_second.jpg?itok=Jsmq17C0)
Kommentare
Hello, if you need some starter, let me know.