madre

torre de passeri, Italy

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	My sourdough	Average compared to Worldwide
Age	14 Years	8 Years
Color
Storage	fermentation cell at 17°C	In the fridge
Mixture	75% Liquid 25% Other 75% 25%	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	24° 31° (Worldwide) °C
Fermentation temperature	26° 29° (Worldwide) °C