Età
4Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
75%
25%
Liquido
Farina
Altro
Covidough
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