Âge
4Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
75%
25%
Liquide
Farine
Autres
Covidough
Depuis 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!
Caractéristiques
This starter began in Spring 2020 during Covid Quarantine, hence it's name Covidough.
Goût et saveur
Recette
Ingrédients de base
- 50% Water
- 25% Bread flour
- 25% Rye flour
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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