Età
9Anni
Colore
Paese di origine Stati Uniti d'America
Taste
& Flavour
Miscela
Unknown
Liquido
Farina
Altro
CatcherInTheRye
dal 2016
Been baking sourdough bread on/off for the last 15 years. Usually during Spring, Summer, and Fall.
Caratteristiche
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.
Sapore e aroma
Ricetta
Ingredienti di partenza
Ingredienti per il rinfresco
1
Feed once a day
Metodo di lavorazione
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
