Age

2Years
Color

Country of origin Ireland

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& Flavour

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Sourdough
in the world

  • 1406 sourdoughs
  • 82 countries
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Mixture

41%
37%
21%
Liquid Flour Other
Cavana

Since 2016

Cavana was born due to a move from Wales, U.K to Ireland. My previous sourdough unfortunately passed away after many years. I thought it would be a great idea to create a local Sourdough with easily bought local flour from the local Organic mill

Characteristics

"Cavana" is a lively character like any Irish lady. She has a fruity and nutty aroma. As Cavana is maturing I have found that the fruity flavour is more suttle and that more woody earth flavours are promernant

Taste & flavour

Cavana top shot
Cavana jar shot
Cavana front shot
Cavana rising shot

Recipe

Starting ingredients

  • 500g Mantry mill stoneground wholemeal flour
  • 100g Wexford strawberries
  • 200g Water
  • 250g Mantry mill wholemeal stoneground flour
  • 125g Water
  • 250g Mantry mill stoneground wholemeal flour
  • 125g Water
  • 250g Mantry mill stoneground wholemeal flour
  • 125g Water
  • 1000g Cavana
  • 250g Mantry mill stoneground wholemeal flour
  • 125g Water
  • 1000g Cavana (above)
  • 250g Mantry mill stoneground wholemeal flour
  • 125g Water

Feeding ingredients

  • 250g Mantry mill stoneground wholemeal flour
  • 125g Water (36 degrees)
1
Refreshed after 24 hours, twice using the below ingredients 2 hours apart. Then place back in refrigerator.
250g Mantry mill stoneground wholemeal flour 125g Water (36 degrees)

Working method

1
Mantry Mill Stoneground Wholemeal flour blended with Wexford Strawberries and water. Left at room temperature for 24 hours.
500g Mantry mill stoneground wholemeal flour 100g Wexford strawberries 200g Water
2
Refreshed with flour and water and again left for 24 hours at room temperature.
250g Mantry mill wholemeal stoneground flour 125g Water
3
Refreshed again and left at room temperature for 24 hours.
250g Mantry mill stoneground wholemeal flour 125g Water
4
Refreshed a 3rd time and left at room temperature for 24 hours.
250g Mantry mill stoneground wholemeal flour 125g Water
5
Taking 1kg of the above sourdough, refresh again and then placed into refrigerator.
1000g Cavana 250g Mantry mill stoneground wholemeal flour 125g Water
6
Refreshed weekly by using half of the above mixture from the refrigerator.
1000g Cavana (above) 250g Mantry mill stoneground wholemeal flour 125g Water

Result

Cavan multi seed.

A delicious seeded roll made using Cavana and Softgrains
Cavana Cavan multi seed. first overview
Cavana Cavan multi seed. second overview
Cavana Cavan multi seed. first slice
Cavana Cavan multi seed. second slice

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Comments

My little part of history recorded. Enjoy your sourdough journeys and happy baking.

I believe that we all deserve to eat the tradition, good, tasty bread that are ancestors made and that by preserving the history on sourdough within the sourdough Library will protect our heritage for years to come.