Mistura

75%
25%
Líquido Farinha Outro
Covidough

Preserve sua Fermentação Natural para o futuro

Create your own Explore sourdough library

desde 2020

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!

Características

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

Sabor

Receita

Ingredientes iniciais

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

Ingredientes para alimentar

  • 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

Método de trabalho

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 sua Fermentação Natural para o futuro

Create your own Explore sourdough library