年龄
9年
颜色
原产国 United States
Taste
& Flavour
混合物
Unknown
流体
粉
其他
CatcherInTheRye
自2016以来
Been baking sourdough bread on/off for the last 15 years. Usually during Spring, Summer, and Fall.
特性
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.
味道
配方
起始配料
喂养配料
1
Feed once a day
制作方法
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
