나이
8년
색
원산지 United States
맛과 풍미
혼합물
Unknown
액체(리퀴드)
밀가루
기타
CatcherInTheRye
2016 이후
Been baking sourdough bread on/off for the last 15 years. Usually during Spring, Summer, and Fall.
특징
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.
맛과 풍미
레시피
시작하는 원료
먹이재료
1
Feed once a day
작업방식
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
