Katerina's Prozymaki recipe

Katerina's Prozymaki

Drapetsona, Greece
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Perfect sourdough

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Number of sourdoughs

My country
23

My continent
1328

In the world
3003

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

 10 Years 8 Years

Color

Storage

 In the fridge, In a jar  In the fridge

Mixture
Unknown
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity
My sourdough
Average (Worldwide)

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

Feeding temperature
20°
31° (Worldwide)
°C

Fermentation temperature
20°
29° (Worldwide)
°C

Some inspiration of other sourdoughs

# 29 Sourdough Panettone (Lombardia) The Sourdough School # 105 Murray # 43, San Francisco Sourdough