Covie recipe

Covie

San Antonio, United States
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Age

4Years
Color

Country of origin United States

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& Flavour

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Sourdough
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Mixture

40%
40%
20%
Liquid Flour Other
Covie

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Since 2020

My mom is a great baker and I've always wanted to learn how to make sourdough and bread in general. Like so many others the lock-down was the excuse I needed to start my sourdough journey.

Characteristics

This is a fairly basic all purpose starter, based on the one from Tartine and quite a bit of internet research. It's very forgiving to missed feedings, and it only takes a day to get back up to health. The texture is beautiful and it makes very fresh tasting, slightly sour bread.

Taste & flavour

Recipe

Starting ingredients

  • 50% Unbleached ap flour
  • 50% Whole wheat flour
  • 100% Water
  • 100% Starter
  • 100% Water
  • 50% Unbleached ap flour
  • 50% Whole wheat flour

Feeding ingredients

  • 50% Starter
  • 100% Water
  • 50% Unbleached ap flour
  • 50% Whole wheat flour
1
Add 50 grams of starter to a clean quart sized deli container, discard the rest or use it for pancakes :) Add 100 grams of water and mix very well. Add 50 grams of unbleached AP flour and 50 grams of whole wheat flour and mix very well, scraping the sides of the container.
50% Starter 100% Water 50% Unbleached ap flour 50% Whole wheat flour

Working method

1
Fill a quart sized deli container (or similar sized glass jar) with 200 grams of water. Add in 100 grams of good quality unbleached AP flour and 100 grams of good quality whole wheat flour to the container. Mix well until there are no lumps and clean up the sides of the container. Cover, but not tightly and allow to ferment for 2-3 days.
50% Unbleached ap flour 50% Whole wheat flour 100% Water
2
After 2-3 days check your starter to see if it has bubbles on the top or the sides, if not let it sit for another day. Stir your starter well and pour off 100 grams of starter into a second quart deli. Add in 100 grams of water and mix well Add 50 grams of unbleached AP flour, 50 grams of whole wheat flour and mix well Repeat this process every 24 hours until your starter is predictable
100% Starter 100% Water 50% Unbleached ap flour 50% Whole wheat flour

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