Barbara recipe

Barbara

Zellik, Belgium
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Perfect sourdough

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Number of sourdoughs

My country
298

My continent
1328

In the world
3003

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

 12 Years 8 Years

Color

Storage

 In the fridge, In cloth  In the fridge

Mixture
28% Liquid
62% Flour
10% Other
28%
62%
10%
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity
My sourdough
Average (Worldwide)

Feeding frequency
every two weeks
7 times a week (Worldwide)
Time

Feeding temperature
22°
31° (Worldwide)
°C

Fermentation temperature
22°
29° (Worldwide)
°C

Some inspiration of other sourdoughs

#14 Sourdough di Cappelli # 54 Aquitaine sourdough # 62 The village bakery organic rye sourdough # 8 Sourdough Bozza Pratese