Lievito madre del Centenario recipe

Lievito madre del Centenario

Boscoreale, Italy
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Number of sourdoughs

My country
78

My continent
1320

In the world
3005

My sourdough analysis

My sourdough

Average compared to Worldwide

Age

 Unknown year 8 Years

Color

Storage

 In the fridge  In the fridge

Mixture
45% Liquid
55% Flour
45%
55%
55% Liquid
37% Flour
8% Other
55%
37%
8%

Taste & flavour

Viscosity
My sourdough
Average (Worldwide)

Feeding frequency
every two weeks
7 times a week (Worldwide)
Time

Feeding temperature
18°
31° (Worldwide)
°C

Fermentation temperature
21°
29° (Worldwide)
°C

Some inspiration of other sourdoughs

# 45 Paris Sourdough # 34 sourdough pandolce genovese The Sourdough School # 55 Pays de la loire Sourdough