Edad
8Años
Color
Country of origin Estados Unidos
sabor
& aroma
Mezcla
Unknown
Líquida
Harina
Otros
CatcherInTheRye
desde 2016
Been baking sourdough bread on/off for the last 15 years. Usually during Spring, Summer, and Fall.
Características
Descendent from Quail Hollow Farms flour starter 19 years old. I've switch it over time to 75% rye / 25 % flour over the last 1 1/2 years. Feeding schedule when active: 25g starter, 100g water, 25g organic flour, 75g organic rye flour Consistent hard worker in all seasons. Rises faster than flour one in about 6hrs to max volume.
gusto
Receta
Ingredientes de partida
ingredientes de alimentación
1
Feed once a day
método de trabajo
1
Original started from Happy Quail Kitchen in Felton, CA. Currently using 25g starter, 100g water, 75g rye, 25g regular flour
Result
Sourdough breads
Mostly stick to no-knead sourdough bread recipe from Lahey, but also experiments with pizza, pancakes, and brioche types
