Spring Wind recipe

Spring Wind

Heinola, Finland
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Perfect sourdough

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Number of sourdoughs

My country
83

My continent
1320

In the world
3005

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

 6 Years 8 Years

Color

Storage

 In the fridge, In cloth, In a jar  In the fridge

Mixture
70% Liquid
30% Flour
70%
30%
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity
My sourdough
Average (Worldwide)

Feeding frequency
6 times a week
7 times a week (Worldwide)
Time

Feeding temperature
23°
31° (Worldwide)
°C

Fermentation temperature
22°
29° (Worldwide)
°C

Some inspiration of other sourdoughs

# 78 Levain Bakery de France #14 Sourdough di Cappelli #41 Furmint Aszu # 62 The village bakery organic rye sourdough