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In the first part of the result report, your personal sourdough starter is compared to all the other submissions, by investigating (A) possible “twins”, charted on a map of Europe, (B) fermentation preferences such as temperature and time, © acidity and age, and (D) amount of yeast and bacteria cells:
Such an interesting read. pH is 3.7 but culture was 11 years old.
Such an interesting read. pH is 3.7 but culture was 11 years old.