Ryestart recipe

Ryestart

Budapest, Hungary

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Number of sourdoughs

My country
17

My continent
1318

In the world
2988

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

21 Years 8 Years

Color

Storage

In the fridge  In the fridge

Mixture

56% Liquid
44% Flour
56%
44%
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity

My sourdough
Average (Worldwide)

Feeding frequency

every 6h
7 times a week (Worldwide)
Time

Feeding temperature

25°
31° (Worldwide)
°C

Fermentation temperature

26°
29° (Worldwide)
°C