Dry 100% rye wholemeal by Piotr Polomski recipe

Dry 100% rye wholemeal by Piotr Polomski

Cracow, Poland

Start to Compare my sourdough with:

Start analysis

Number of sourdoughs

My country
35

My continent
1320

In the world
3005

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

8 Years 8 Years

Color

Storage

In flour  In the fridge

Mixture

100% Flour
100%
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity

My sourdough
Average (Worldwide)

Feeding frequency

every 2 months
7 times a week (Worldwide)
Time

Feeding temperature

23°
31° (Worldwide)
°C

Fermentation temperature

24°
29° (Worldwide)
°C