Covidough recipe

Covidough

North Wales, United States
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Age

4Years
Color

Country of origin United States

Taste
& Flavour

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Mixture

75%
25%
Liquid Flour Other
Covidough

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Since 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!

Characteristics

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

Taste & flavour

Recipe

Starting ingredients

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

Feeding ingredients

  • 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

Working method

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 your sourdough for the future

Create your own Explore sourdough library