Âge
9Ans
Couleur
Pays d'origine États-Unis
Taste
& Flavour
Mélange
100%
Liquide
Farine
Autres
à troi
Depuis 2015
rekindiling old hobby
Caractéristiques
dont have a lot to compare it to. makes good bread. very resilient and strong.
Goût et saveur
Recette
Ingrédients de base
- 80% Cairn springs trail blazer
- 20% Fresh milled whole grain
- 100% Water
Ingrédients pour nourrir le levain
1
Méthode de travail
1
standard liquid starter 100% hydration
80% Cairn springs trail blazer
20% Fresh milled whole grain
2
add filtered tap water
100% Water
Commentaires
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?