Age
8Years
Color
Country of origin United States
Taste
& Flavour
Mixture
Unknown
Liquid
Flour
Other
CatcherInTheRye
Since 2016
Been baking sourdough bread on/off for the last 15 years. Usually during Spring, Summer, and Fall.
Characteristics
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.
Taste & flavour
Recipe
Starting ingredients
Feeding ingredients
1
Feed once a day
Working method
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
