CatcherInTheRye recipe

CatcherInTheRye

Felton, United States

Age

3Years
Color

Country of origin United States

Taste
& Flavour

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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

CatcherInTheRye top shot
CatcherInTheRye jar shot
CatcherInTheRye rising shot

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
CatcherInTheRye Sourdough breads first overview
CatcherInTheRye Sourdough breads second overview
CatcherInTheRye Sourdough breads first slice
CatcherInTheRye Sourdough breads second slice

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