à troi recipe

à troi

Bellingham, United States
Show on map
Print

Age

9Years
Color

Country of origin United States

Taste
& Flavour

Asia
Australia
Antarctica
Africa
Europe
North America
South America

Sourdough
in the world

  • 3005 sourdoughs
  • 112 countries
  • 2502 cities

Mixture

100%
Liquid Flour Other
à troi

Preserve your sourdough for the future

Create your own Explore sourdough library

Since 2015

rekindiling old hobby

Characteristics

dont have a lot to compare it to. makes good bread. very resilient and strong.

Taste & flavour

Recipe

Starting ingredients

  • 80% Cairn springs trail blazer
  • 20% Fresh milled whole grain
  • 100% Water

Feeding ingredients

1

Working method

1
standard liquid starter 100% hydration
80% Cairn springs trail blazer 20% Fresh milled whole grain
2
add filtered tap water
100% Water

Preserve your sourdough for the future

Create your own Explore sourdough library

Comments

DANIEL BOTHMAN

love the project you are overseeing. also very curious about typing out the LAB in a yeasted biga we use at my pizzeria. it doesn't have any deliberate sourdough addition, but the buckets we make our biga in are never washed and have 23 years of opportunity to have develop their own LAB community. i am very curious how strong that is and how it compares to a sourdough in its makeup. how might one get this done?