Covidough recipe

Covidough

North Wales, Stati Uniti d'America

Miscela

75%
25%
Liquido Farina Altro
Covidough

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca

dal 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!

Caratteristiche

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

Sapore e aroma

Ricetta

Ingredienti di partenza

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

Ingredienti per il rinfresco

  • 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

Metodo di lavorazione

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

Conserva il tuo lievito madre per il futuro

Crea il tuo Esplora la biblioteca