grasiela recipe

grasiela

mogi das curzes, Brazil

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Start analysis

Number of sourdoughs

My country
76

My continent
184

In the world
2988

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

29 Years 8 Years

Color

Storage

In a jar  In the fridge

Mixture

33% Liquid
66% Flour
33%
66%
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity

My sourdough
Average (Worldwide)

Feeding frequency

every 4h
7 times a week (Worldwide)
Time

Feeding temperature

23°
31° (Worldwide)
°C

Fermentation temperature

36°
29° (Worldwide)
°C