Age

1Year
Color

Country of origin Denmark

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& Flavour

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in the world

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Mixture

51%
49%
Liquid Flour Other
Gregoria

Since 2017

As a celiac I can benefit greatly from fermented food. Sourdough is the best way to ensure glutenfree bread, that will be as beneficial as possible.

Characteristics

She's a farly liquid lady with light sourness. Very much alive and bubbling slowly. Just after feeding her, she can grow out og the glass. But mostly she does not make much fuss. The glutenfree bread she helps me make has a perfekt softness and beautyful air holes

Taste & flavour

Gregoria top shot

Recipe

Starting ingredients

  • 49% Millet
  • 49% Water
  • 2% Honey

Feeding ingredients

  • 50% Millet
  • 50% Water
1
I use it regularly so i simply just add more water and flour as it's empty.
50% Millet 50% Water

Working method

1
A glutenfree Sourdough startet with flour from Millet and a little honey from the danish heath.
49% Millet 49% Water 2% Honey

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