Guidough recipe

Guidough

Knokke Heist, Belgium

Mixture

50%
50%
Liquid Flour Other
Guidough

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Since 2013

Always wanted to learn how to bake bread, came across a video about Tartine and was hooked to learn. Found a sourdough recipe (No Knead) never looked back :-)

Characteristics

Guidough is an icredibly active starter and is always ready for action at least a minimum of 1 hour after a feed. It is never sour and produces lovely creamy tasting bread.

Taste & flavour

Guidough top shot
Guidough jar shot
Guidough front shot
Guidough rising shot

Recipe

Starting ingredients

  • 50g Stoneground white
  • 50g Wholemeal rye
  • 100ml Water

Feeding ingredients

1
Mix in 50/50 Wholemeal Rye and White Stoneground unbleached flour. Add water to make 100% Hydration.

Working method

1
I used wholemeal rye flour and water in a 1/1 ratio and fermented it over 5 days. Once active I followed a feed discard cycle for another week until it was fully active. there is also a little earth magic involved in my starter but that is anothe story ;-)
50g Stoneground white 50g Wholemeal rye 100ml Water
2
I discard half the starter and use it in other baking. I stir in the flours and water until incorporated. I leave it out at room temperature if I am baking or, if it is just a maintenance feed, I put it back in the fridge.

Result

Sourdough Pizza

Guidough is used in a variety of yummy recipes including, pancakes and pizza.
Guidough Sourdough Pizza first overview
Guidough Sourdough Pizza second overview
Guidough Sourdough Pizza first slice
Guidough Sourdough Pizza second slice

Preserve your sourdough for the future

Create your own Explore sourdough library