Casa Citerone
@casaciterone.bsky.social
Sourdough, breads, rolls, baguettes, pizzas and sauerkraut, hot sauces and other fermentation and pickling experiments and more. My sourdough starter is #Seppl and born in 2016.
Same flour mix (50% Bread flour, 25% Whole Wheat flour and 25% Whole Grain Rye flour) but this time at 90% hydration.
#FlourWaterSalt #SourdoughBread #SepplSourdough #HomeBaking
#FlourWaterSalt #SourdoughBread #SepplSourdough #HomeBaking
November 10, 2025 at 9:53 PM
Same flour mix (50% Bread flour, 25% Whole Wheat flour and 25% Whole Grain Rye flour) but this time at 90% hydration.
#FlourWaterSalt #SourdoughBread #SepplSourdough #HomeBaking
#FlourWaterSalt #SourdoughBread #SepplSourdough #HomeBaking
#Enchiladas dinner. Great for entertaining. Chicken thighs for the filling. 30 min @ 200 °C / 400 °F for 30 min in the oven. Pull apart.
#HomeCooking
#HomeCooking
November 9, 2025 at 7:00 PM
#Enchiladas dinner. Great for entertaining. Chicken thighs for the filling. 30 min @ 200 °C / 400 °F for 30 min in the oven. Pull apart.
#HomeCooking
#HomeCooking
I Bumped up the Hydration a bit
50% Bread Flour, 25% Whole Grain Wheat flour and 25 % Whole Grain Rye flour (part from my #SepplSourdough starter) @ 85% hydration.
#SourdoughBread #HomeBaking #WholeGrains #Sourdough #FlourWaterSalt
50% Bread Flour, 25% Whole Grain Wheat flour and 25 % Whole Grain Rye flour (part from my #SepplSourdough starter) @ 85% hydration.
#SourdoughBread #HomeBaking #WholeGrains #Sourdough #FlourWaterSalt
November 5, 2025 at 7:53 PM
I Bumped up the Hydration a bit
50% Bread Flour, 25% Whole Grain Wheat flour and 25 % Whole Grain Rye flour (part from my #SepplSourdough starter) @ 85% hydration.
#SourdoughBread #HomeBaking #WholeGrains #Sourdough #FlourWaterSalt
50% Bread Flour, 25% Whole Grain Wheat flour and 25 % Whole Grain Rye flour (part from my #SepplSourdough starter) @ 85% hydration.
#SourdoughBread #HomeBaking #WholeGrains #Sourdough #FlourWaterSalt
Whole Grain Wheat #Sourdough Bread
I fed 4 g of my #SepplSourdough rye based starter with Whole Grain Wheat flour and used the same for the dough. Let’s see, if this #Experiment makes the bread less sour. 77% hydration.
782 g after baking.
#HomeBaking #FlourWaterSalt #SourdoughBread #BreadBaking
I fed 4 g of my #SepplSourdough rye based starter with Whole Grain Wheat flour and used the same for the dough. Let’s see, if this #Experiment makes the bread less sour. 77% hydration.
782 g after baking.
#HomeBaking #FlourWaterSalt #SourdoughBread #BreadBaking
October 29, 2025 at 9:07 PM
Whole Grain Wheat #Sourdough Bread
I fed 4 g of my #SepplSourdough rye based starter with Whole Grain Wheat flour and used the same for the dough. Let’s see, if this #Experiment makes the bread less sour. 77% hydration.
782 g after baking.
#HomeBaking #FlourWaterSalt #SourdoughBread #BreadBaking
I fed 4 g of my #SepplSourdough rye based starter with Whole Grain Wheat flour and used the same for the dough. Let’s see, if this #Experiment makes the bread less sour. 77% hydration.
782 g after baking.
#HomeBaking #FlourWaterSalt #SourdoughBread #BreadBaking
Yesterday’s bake: #SourdoughBread batard from 11% Whole Grain Rye flour from my #SepplSourdoug starter and 89 % Bread flour @ 80 % hydration. Bulk fermentation till dough increased to about 150 %. No cold fermentation this time.
#FlourEaterSalt #HomeBaking #sourdough
#FlourEaterSalt #HomeBaking #sourdough
October 19, 2025 at 4:26 PM
Yesterday’s bake: #SourdoughBread batard from 11% Whole Grain Rye flour from my #SepplSourdoug starter and 89 % Bread flour @ 80 % hydration. Bulk fermentation till dough increased to about 150 %. No cold fermentation this time.
#FlourEaterSalt #HomeBaking #sourdough
#FlourEaterSalt #HomeBaking #sourdough
Very tasty whole grain #sourdough bread. 50% Whole Grain Rye flour, 50% Whole Grain Wheat flour @ 80 hydration.
#FlourWaterSalt #HomeBaking #SepplSourdough #SourdoughBread
#FlourWaterSalt #HomeBaking #SepplSourdough #SourdoughBread
October 14, 2025 at 12:37 AM
Very tasty whole grain #sourdough bread. 50% Whole Grain Rye flour, 50% Whole Grain Wheat flour @ 80 hydration.
#FlourWaterSalt #HomeBaking #SepplSourdough #SourdoughBread
#FlourWaterSalt #HomeBaking #SepplSourdough #SourdoughBread
Pasta Packets in Broth
Today’s #Experiment was all about the stuffed pasta packets. Think a combo of Maultaschen, Raviolis Gyozas, and Wontons. The broth was secondary and will be created later.
Q: What’s your favorite filling?
#HomeMade #Inspiration #Collab #CasaCiteroneCollab
Today’s #Experiment was all about the stuffed pasta packets. Think a combo of Maultaschen, Raviolis Gyozas, and Wontons. The broth was secondary and will be created later.
Q: What’s your favorite filling?
#HomeMade #Inspiration #Collab #CasaCiteroneCollab
October 11, 2025 at 4:04 AM
Pasta Packets in Broth
Today’s #Experiment was all about the stuffed pasta packets. Think a combo of Maultaschen, Raviolis Gyozas, and Wontons. The broth was secondary and will be created later.
Q: What’s your favorite filling?
#HomeMade #Inspiration #Collab #CasaCiteroneCollab
Today’s #Experiment was all about the stuffed pasta packets. Think a combo of Maultaschen, Raviolis Gyozas, and Wontons. The broth was secondary and will be created later.
Q: What’s your favorite filling?
#HomeMade #Inspiration #Collab #CasaCiteroneCollab
Rolls from 60% #Spelt Flour and 40% Bread Flour @ 75% hydration. Baked for 20 min @ 245 °C / 475 °F.
#FlourWaterSaltYeast #HomeBaking #AncientGrain #BreadBaking
#FlourWaterSaltYeast #HomeBaking #AncientGrain #BreadBaking
October 9, 2025 at 6:04 PM
Rolls from 60% #Spelt Flour and 40% Bread Flour @ 75% hydration. Baked for 20 min @ 245 °C / 475 °F.
#FlourWaterSaltYeast #HomeBaking #AncientGrain #BreadBaking
#FlourWaterSaltYeast #HomeBaking #AncientGrain #BreadBaking
#Picnic #Baguette #Rolls:
200 g dough per roll at 75% Hydration. Preheat the oven with a pizza stone to 260 ºC / 500 ºF. Put in the rolls, spray some water into the oven and close the oven door. Bake at 245 ºC / 475 ºF for 30 minutes.
#FlourWaterSaltYeast #HSB #HomeBaking #HardlyStrictlyBluegrass
200 g dough per roll at 75% Hydration. Preheat the oven with a pizza stone to 260 ºC / 500 ºF. Put in the rolls, spray some water into the oven and close the oven door. Bake at 245 ºC / 475 ºF for 30 minutes.
#FlourWaterSaltYeast #HSB #HomeBaking #HardlyStrictlyBluegrass
October 3, 2025 at 12:30 AM
#Picnic #Baguette #Rolls:
200 g dough per roll at 75% Hydration. Preheat the oven with a pizza stone to 260 ºC / 500 ºF. Put in the rolls, spray some water into the oven and close the oven door. Bake at 245 ºC / 475 ºF for 30 minutes.
#FlourWaterSaltYeast #HSB #HomeBaking #HardlyStrictlyBluegrass
200 g dough per roll at 75% Hydration. Preheat the oven with a pizza stone to 260 ºC / 500 ºF. Put in the rolls, spray some water into the oven and close the oven door. Bake at 245 ºC / 475 ºF for 30 minutes.
#FlourWaterSaltYeast #HSB #HomeBaking #HardlyStrictlyBluegrass
My timer didn’t work, so I had to wing it. I kept the lid on for “longer” and lowered the oven temperature to 230 °C/450 °F to “finish” the bake. This ensured that bread was baked through without burning.
#HomeBaking #FlourWaterSalt #SepplSourdough #Sourdough #SourdoughBread
#HomeBaking #FlourWaterSalt #SepplSourdough #Sourdough #SourdoughBread
September 20, 2025 at 5:32 PM
My timer didn’t work, so I had to wing it. I kept the lid on for “longer” and lowered the oven temperature to 230 °C/450 °F to “finish” the bake. This ensured that bread was baked through without burning.
#HomeBaking #FlourWaterSalt #SepplSourdough #Sourdough #SourdoughBread
#HomeBaking #FlourWaterSalt #SepplSourdough #Sourdough #SourdoughBread
I just took 3 #Sourdough baguettes out of the oven.
12% Organic Whole Grain Rye flour with 88% Bread flour @ 80 % hydration. Baked for 33 min on a preheated pizza stone at 260 °C / 500 °F.
#HomeBaking #SepplSourdough #FlourWaterSalt
12% Organic Whole Grain Rye flour with 88% Bread flour @ 80 % hydration. Baked for 33 min on a preheated pizza stone at 260 °C / 500 °F.
#HomeBaking #SepplSourdough #FlourWaterSalt
September 10, 2025 at 12:05 AM
I just took 3 #Sourdough baguettes out of the oven.
12% Organic Whole Grain Rye flour with 88% Bread flour @ 80 % hydration. Baked for 33 min on a preheated pizza stone at 260 °C / 500 °F.
#HomeBaking #SepplSourdough #FlourWaterSalt
12% Organic Whole Grain Rye flour with 88% Bread flour @ 80 % hydration. Baked for 33 min on a preheated pizza stone at 260 °C / 500 °F.
#HomeBaking #SepplSourdough #FlourWaterSalt
After feeding my #SourdoughStarter I only keep 3 g of it for the next time in the refrigerator. On the next feed I add about 40-50 g of cold filtered water and 40-50 g of Organic Whole Grain Rye flour.
#Sourdough #SepplSourdough #FlourWater
#Sourdough #SepplSourdough #FlourWater
September 9, 2025 at 6:56 PM
After feeding my #SourdoughStarter I only keep 3 g of it for the next time in the refrigerator. On the next feed I add about 40-50 g of cold filtered water and 40-50 g of Organic Whole Grain Rye flour.
#Sourdough #SepplSourdough #FlourWater
#Sourdough #SepplSourdough #FlourWater
First time I tried backing #Brötchen (rolls) in my #new 12” x 12” #LloydPans pan.
80% bread flour, 20 % whole grain wheat flour, 80% hydration, 0.8 % active dry yeast.
Preheat the oven with a pizza stone to 260 °C/500 °F. Shape the rolls and put the pan on top of the pizza stone.
#HomeBaking
80% bread flour, 20 % whole grain wheat flour, 80% hydration, 0.8 % active dry yeast.
Preheat the oven with a pizza stone to 260 °C/500 °F. Shape the rolls and put the pan on top of the pizza stone.
#HomeBaking
September 6, 2025 at 2:34 AM
First time I tried backing #Brötchen (rolls) in my #new 12” x 12” #LloydPans pan.
80% bread flour, 20 % whole grain wheat flour, 80% hydration, 0.8 % active dry yeast.
Preheat the oven with a pizza stone to 260 °C/500 °F. Shape the rolls and put the pan on top of the pizza stone.
#HomeBaking
80% bread flour, 20 % whole grain wheat flour, 80% hydration, 0.8 % active dry yeast.
Preheat the oven with a pizza stone to 260 °C/500 °F. Shape the rolls and put the pan on top of the pizza stone.
#HomeBaking
First use of my new 12” x 12” Sicilian-Style Pizza Pan from #LloydPans: #Focaccia
90% hydration dough, 5% EVOO, 2.5 % salt, 0.8% active dry yeast, baked for 15 minutes at 260 °C/500 °C.
#HomeBaking
90% hydration dough, 5% EVOO, 2.5 % salt, 0.8% active dry yeast, baked for 15 minutes at 260 °C/500 °C.
#HomeBaking
September 3, 2025 at 4:05 AM
First use of my new 12” x 12” Sicilian-Style Pizza Pan from #LloydPans: #Focaccia
90% hydration dough, 5% EVOO, 2.5 % salt, 0.8% active dry yeast, baked for 15 minutes at 260 °C/500 °C.
#HomeBaking
90% hydration dough, 5% EVOO, 2.5 % salt, 0.8% active dry yeast, baked for 15 minutes at 260 °C/500 °C.
#HomeBaking
Quick rolls from 44% Whole Grain Wheat flour and 56% Bread flour @ 80% hydration and 1% active dry yeast.
#FlourWaterSaltYeast #HomeBaking #Brötchen
#FlourWaterSaltYeast #HomeBaking #Brötchen
August 26, 2025 at 9:25 PM
Quick rolls from 44% Whole Grain Wheat flour and 56% Bread flour @ 80% hydration and 1% active dry yeast.
#FlourWaterSaltYeast #HomeBaking #Brötchen
#FlourWaterSaltYeast #HomeBaking #Brötchen
This week’s #Sourdough breads.
(1) 50% Whole Grain Rye, 25% Whole Grain Spelt, 25% Bread Flour @ 80% hydration. I let the flour hydrate while the starter was maturing. ✔️
(2) 20% Whole Grain Rye, 20% Whole Grain Wheat, 60% Bread Flour @ 80% hydration.
#HomeBaking #SepplSourdough #FlourWaterSalt
(1) 50% Whole Grain Rye, 25% Whole Grain Spelt, 25% Bread Flour @ 80% hydration. I let the flour hydrate while the starter was maturing. ✔️
(2) 20% Whole Grain Rye, 20% Whole Grain Wheat, 60% Bread Flour @ 80% hydration.
#HomeBaking #SepplSourdough #FlourWaterSalt
August 24, 2025 at 7:54 PM
This week’s #Sourdough breads.
(1) 50% Whole Grain Rye, 25% Whole Grain Spelt, 25% Bread Flour @ 80% hydration. I let the flour hydrate while the starter was maturing. ✔️
(2) 20% Whole Grain Rye, 20% Whole Grain Wheat, 60% Bread Flour @ 80% hydration.
#HomeBaking #SepplSourdough #FlourWaterSalt
(1) 50% Whole Grain Rye, 25% Whole Grain Spelt, 25% Bread Flour @ 80% hydration. I let the flour hydrate while the starter was maturing. ✔️
(2) 20% Whole Grain Rye, 20% Whole Grain Wheat, 60% Bread Flour @ 80% hydration.
#HomeBaking #SepplSourdough #FlourWaterSalt
3x 50 lb. Organic Whole Spelt Flour, which I prefer over Whole Wheat, Organic Whole Dark Rye Flour and Organic Type 00 Normal Flour.
August 9, 2025 at 11:05 PM
3x 50 lb. Organic Whole Spelt Flour, which I prefer over Whole Wheat, Organic Whole Dark Rye Flour and Organic Type 00 Normal Flour.
Picked up some #OrganicFlour from #CentralMilling distribution center in Petaluma.
#HomeBaking #SourdoughBread #Pizza
#HomeBaking #SourdoughBread #Pizza
August 9, 2025 at 10:54 PM
Picked up some #OrganicFlour from #CentralMilling distribution center in Petaluma.
#HomeBaking #SourdoughBread #Pizza
#HomeBaking #SourdoughBread #Pizza
That worked out great. #SourdoughBread with my starter #Seppl and the home milled and unsifted red wheat and dark rye flour at 78% hydration.
One bread in a loaf pan the other in a cast iron bread pan.
#SepplSourdough #HomeBaking #FlourWaterSalt #HomeMilled
One bread in a loaf pan the other in a cast iron bread pan.
#SepplSourdough #HomeBaking #FlourWaterSalt #HomeMilled
August 9, 2025 at 12:06 AM
That worked out great. #SourdoughBread with my starter #Seppl and the home milled and unsifted red wheat and dark rye flour at 78% hydration.
One bread in a loaf pan the other in a cast iron bread pan.
#SepplSourdough #HomeBaking #FlourWaterSalt #HomeMilled
One bread in a loaf pan the other in a cast iron bread pan.
#SepplSourdough #HomeBaking #FlourWaterSalt #HomeMilled
My first #soaker from a mix of 250 g red wheat and 200 g rye berries @ 100% hydration. I fed the starter at the same time.
#HomeBaking #SourdoughBread #Experiment
#HomeBaking #SourdoughBread #Experiment
August 7, 2025 at 12:54 AM
My first #soaker from a mix of 250 g red wheat and 200 g rye berries @ 100% hydration. I fed the starter at the same time.
#HomeBaking #SourdoughBread #Experiment
#HomeBaking #SourdoughBread #Experiment
July 28, 2025 at 2:55 AM
Here is the formula.
July 28, 2025 at 1:20 AM
Here is the formula.
Direct method with 0.4% active dry yeast and fermentation in the refrigerator over night. 68% hydration and no #EVOO.
#PizzaNight #Pizza #HomeBaking
#PizzaNight #Pizza #HomeBaking
July 28, 2025 at 1:20 AM
Direct method with 0.4% active dry yeast and fermentation in the refrigerator over night. 68% hydration and no #EVOO.
#PizzaNight #Pizza #HomeBaking
#PizzaNight #Pizza #HomeBaking
Here is the formula.
July 26, 2025 at 3:01 PM
Here is the formula.
For a small batch of 6 breakfast #rolls I tried my cast iron bread pan. It worked out really nice. Eat them slightly warm fresh from the oven.
#HomeBaking #FlourWaterSaltYeast
#HomeBaking #FlourWaterSaltYeast
July 26, 2025 at 3:00 PM
For a small batch of 6 breakfast #rolls I tried my cast iron bread pan. It worked out really nice. Eat them slightly warm fresh from the oven.
#HomeBaking #FlourWaterSaltYeast
#HomeBaking #FlourWaterSaltYeast