bakers;sourdoughs;bakersname;Departement;Region;type_baker;Organic_process;pH_sourdough;ph_sourdough_SD;pH_bread;pH_bread_SD;TTA_sourdough;TTA_Sourdough_SD;TTA_Bread;TTA_Bread_SD;LAB;LAB_SD;YEASTS;YEASTS_SD;grp_pcoA_corrige;acm_group;dominant_species;type_baker;milling;bran;conservation_temperature_sourdough;chief_origin;water_origin;flour_origin;yeast_use_bakery;kneading_method;mill_type;variety_cereals_dough;kg_bread_week;age_sourdough_collection;age_sourdough_year;hydratation_backslopping;backslopping_temperature;backslopping_period;temperature_dough_end_kneading;sourdough_weight_dough;flour_weight_dough;water_weight_dough;salt_weight_dough;total_fermentation_period;first_fermentation;final_fermentation;nb_backslopping_week;nb_backslopping_before_use;nb_breadmaking_week
Sourdough_B01;Sourdough_B01;B01;Vienne;Nouvelle-Aquitaine;Farmer-baker;Yes;3.81;0.11;4.46;0.01;16;0.7;15.3;5.7;1633333333.33333;192959408.512084;357666.666666667;36501.1415346607;1;Farmer-like_practices;Kazachstania_saulgeensis;Farmer-baker;site;no_bran;AT;dough;tap;own;no;mecanic;astrie;mix;250-500kg_bread/week;SD_age >10years;SD >10years;liquid_dough;BS_AT;BS-period-10-20;warm_dough kneading;SD-in-dough_>20%;Flour-in-dough_<50%;Water-in-dough_<30%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM rare
Sourdough_B02;Sourdough_B02;B02;Lot-et-Garonne;Nouvelle-Aquitaine;Farmer-baker;Yes;3.81;0.01;4.46;0.02;15.9;0.7;11.6;0.5;291333333.333333;65653128.892181;3373333.33333333;750355.471315652;2;Farmer-like_practices;Kazachstania_unispora;Farmer-baker;site;no_bran;cold;dough;tap;own;no;mecanic;astrie;ancient;500-1000kg_bread/week;SD_age >10years;SD <1year;firm_dough;BS_AT;BS-period-10-20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_30-40%;NA;short_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_2;BM rare
Sourdough_B03;Sourdough_B03;B03;Isere;Auvergne-Rhone-Alpes;Farmer-baker;Yes;3.88;0.02;4.65;0;14;2.8;9.6;0;976333333.333333;70713035.1019763;33100000;1907878.40283389;1;Farmer-like_practices;Kazachstania_bulderi;Farmer-baker;site;bran;cold;sourdough;tap;own;no;manual;astrie;ancient;<250kg_bread/week;SD_age >10years;SD >10years;liquid_dough;BS_AT;BS-period->20;ambient_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;short_total_fermentation;short_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM rare
Sourdough_B04;Sourdough_B04;B04;Loire-Atlantique;Pays-de-la-Loire;baker;Yes;3.86;0.12;3.91;0;13;0.7;12.6;0;64633333.3333333;11187641.9916501;493333.333333333;40414.5188432738;1;Farmer-like_practices;Kazachstania_bulderi;baker;site;no_bran;cold;dough;tap;miller;no;mecanic;astrie;mix;>1000kg_bread/week;SD_age >10years;SD >10years;soft_dough;BS_AT;BS-period->20;warm_dough kneading;SD-in-dough_>20%;Flour-in-dough_<50%;Water-in-dough_<30%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B05;Sourdough_B05;B05;Oise;Hauts-de-France;baker;Yes;3.54;0.06;4.79;0.03;24.2;2.1;9;0.4;310000000;52915026.2212918;23700000;2165640.78277077;1;Baker_like_practices;Kazachstania_humilis;baker;miller;no_bran;cold;sourdough;tap;miller;yes;mecanic;millstone;modern;>1000kg_bread/week;SD_age <3years;SD >10years;firm_dough;BS_AT;BS-period->20;warm_dough kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_>1.2;short_total_fermentation;short_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B06;Sourdough_B06;B06;Aube;Grand-Est;baker;Yes;3.7;0.09;4.7;0.09;18.1;2.4;14.9;0.1;956666666.666667;126622799.421484;12666666.6666667;1154700.53837925;1;NA;Kazachstania_humilis;baker;miller;no_bran;cold;sourdough/dough;tap;miller;no;mecanic;millstone;modern;NA;SD_age >10years;SD <1year;NA;BS_AT;BS-period-10-20;NA;SD-in-dough_10-20%;NA;NA;NA;NA;NA;NA;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B07;Sourdough_B07;B07;Finistere;Bretagne;baker;Yes;4.03;0.21;4.6;0.11;15.9;0.3;12.6;2.8;55000000;13076696.830622;1000000;0;1;Baker_like_practices;Kazachstania_humilis;baker;miller;no_bran;cold;dough;filtered;miller;no;mecanic;astrie;modern;>1000kg_bread/week;SD_age 3-10years;SD >10years;firm_dough;BS_AT;BS-period-<10;cold_dough_kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;short_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B08;Sourdough_B08;B08;Loire-Atlantique;Pays-de-la-Loire;baker;Yes;3.56;0.05;4.3;0.63;20.4;0.6;11.4;3.8;910000000;324191301.548947;21666666.6666667;1527525.23165195;1;Baker_like_practices;Kazachstania_humilis;baker;miller;no_bran;AT;sourdough;filtered;miller;no;mecanic;millstone;modern;>1000kg_bread/week;SD_age >10years;SD >10years;firm_dough;BS_cold;BS-period->20;warm_dough kneading;SD-in-dough_>20%;Flour-in-dough_<50%;Water-in-dough_30-40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B09;Sourdough_B09;B09;Essonne;Ile-de-France;Farmer-baker;Yes;3.75;0.26;4.85;0.04;20.7;0.9;9.8;0.6;1766666666.66667;416333199.893226;21666666.6666667;3214550.25366432;2;Baker_like_practices;Cladosporium_sp;Farmer-baker;site;bran;AT;sourdough/dough;tap;own;yes;mecanic;tyrol;modern;500-1000kg_bread/week;SD_age <3years;SD <1year;liquid_dough;BS_AT;BS-period->20;warm_dough kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;short_total_fermentation;short_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B10;Sourdough_B10;B10;Alpes-de-Haute-Provence;Provence-Alpes-Cote-d'Azur;baker;Yes;3.75;0.09;4.46;0.22;22.6;0.9;11.7;2.4;1166666666.66667;115470053.837925;21333333.3333333;2081665.99946613;1;NA;Kazachstania_humilis;baker;miller;no_bran;cold;sourdough;tap;miller;no;mecanic;cylinder;modern;>1000kg_bread/week;SD_age >10years;SD >10years;NA;BS_AT;BS-period->20;NA;SD-in-dough_10-20%;NA;NA;NA;NA;NA;NA;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B11;Sourdough_B11;B11;Saone-et-Loire;Bourgogne-Franche-Comte;baker;Yes;3.88;0;4.6;0.04;20;0;10.9;2.5;1266666666.66667;115470053.837925;35000000;1732050.80756888;1;Baker_like_practices;Kazachstania_humilis;baker;miller;no_bran;cold;sourdough;tap;miller;yes;mecanic;astrie;modern;>1000kg_bread/week;SD_age >10years;SD 5-10years;liquid_dough;BS_AT;BS-period-<10;ambient_dough kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_>1.2;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS over 1 day;nb_BS_BM>3;BM very_frequent
Sourdough_B12;Sourdough_B12;B12;Ille-et-Vilaine;Bretagne;Farmer-baker;Yes;3.96;0.04;NA;NA;27.2;1.7;NA;NA;1700000000;458257569.495584;9600000;1216552.50605964;1;Farmer-like_practices;Kazachstania_bulderi;Farmer-baker;site;bran;AT;dough;filtered;own;no;manual;astrie;ancient;250-500kg_bread/week;SD_age >10years;SD >10years;soft_dough;BS_AT;BS-period-10-20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_>50%;Water-in-dough_<30%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B13;Sourdough_B13;B13;Doubs;Bourgogne-Franche-Comte;baker;Yes;3.85;0.08;4.7;0.2;15.47;0.4;10.4;0.5;625000000;49497474.6830583;60000000;4358898.94354067;1;Farmer-like_practices;Kazachstania_barnettii;baker;miller;no_bran;cold/AT;dough;tap;miller;no;manual;tyrol;ancient;<250kg_bread/week;SD_age >10years;SD 5-10years;soft_dough;BS_AT;BS-period-10-20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_>1.2;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_2;BM rare
Sourdough_B14;Sourdough_B14;B14;Haut-Rhin;Grand-Est;baker;Yes;3.54;0.1;NA;NA;24.64;1.8;NA;NA;380000000;50000000;360000;42426.4068711928;NA;Farmer-like_practices;Cladosporium_sp;baker;miller;no_bran;cold/AT;dough;filtered;miller;no;manual;astrie;modern;>1000kg_bread/week;SD_age 3-10years;SD >10years;firm_dough;BS_AT;BS-period-10-20;cold_dough_kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B15;Sourdough_B15;B15;Herault;Occitanie;Farmer-baker;Yes;3.82;0.01;NA;NA;18.3;6.12;NA;NA;2630267992;42426.4068711928;360000;42426.4068711928;1;Farmer-like_practices;Kazachstania_bulderi;Farmer-baker;site;no_bran;AT;dough;tap;own;no;meca/manu;astrie;ancient;<250kg_bread/week;SD_age <3years;SD 1-5years;firm_dough;BS_AT;BS-period-10-20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM rare
Sourdough_B16;Sourdough_B16;B16;Yvelines;Ile-de-France;Farmer-baker;Yes;4.02;0.01;4.32;0.01;13.4;2.45;8.7;0.01;1288249551.69314;1.09647819614319;46773514.1287199;10.12;2;Baker_like_practices;Saccharomyces_cerevisiae;Farmer-baker;site;no_bran;cold;sourdough;tap;own;yes;mecanic;astrie;modern;500-1000kg_bread/week;SD_age <3years;SD 1-5years;soft_dough;BS_AT;BS-period-<10;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_>1.2;intermediate_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B17;Sourdough_B17;B17;Somme;Hauts-de-France;baker;Yes;3.84;0.01;4.28;0.02;15;0.07;8.7;0.65;1445439770.74593;1.25892541179417;5011872.33627273;10.08;1;Farmer-like_practices;Kazachstania_humilis;baker;miller;no_bran;AT;dough;tap;miller;no;manual;astrie;modern;250-500kg_bread/week;SD_age <3years;SD 1-5years;soft_dough;BS_warm;BS-period-<10;ambient_dough kneading;SD-in-dough_<10%;Flour-in-dough_<50%;Water-in-dough_<30%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM rare
Sourdough_B18;Sourdough_B18;B18;Paris;Ile-de-France;baker;Yes;3.98;0.01;4.87;0.02;14.4;0.32;7.6;0.08;2754228703.33817;1.28824955169313;9772372.20955811;10.08;2;Baker_like_practices;Saccharomyces_uvarum;baker;miller;no_bran;cold;sourdough;tap;miller;yes;mecanic;astrie;mix;<250kg_bread/week;SD_age 3-10years;SD 5-10years;firm_dough;BS_cold;NA;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_30-40%;Salt-in-dough_0.8-1.2%;long_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B19;Sourdough_B19;B19;Aveyron;Occitanie;baker;Yes;4.03;0.01;4.43;0.01;13.3;0.31;6.9;0;4168693834.70336;1.54881661891248;10232929.9228075;10.04;2;NA;Kazachstania_servazzii;baker;miller;no_bran;cold;sourdough;spring;miller;yes;mecanic;millstone;NA;NA;SD_age >10years;SD 1-5years;NA;BS_warm;BS-period->20;NA;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_>1.2;NA;NA;NA;BS >1day;NA;BM rare
Sourdough_B20;Sourdough_B20;B20;Alpes-Maritimes;Provence-Alpes-Cote-d'Azur;Farmer-baker;Yes;3.87;0.01;4.96;0;19.8;0.32;7.9;0.09;3981071705.53498;1.25892541179417;6025595.86074359;10.01;2;NA;Torulaspora_delbrueckii;Farmer-baker;site;no_bran;AT;dough;tap;own;no;manual;millstone;NA;NA;SD_age >10years;SD >10years;NA;NA;NA;NA;SD-in-dough_10-20%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;NA;NA;NA;NA;NA;BM rare
Sourdough_B21;Sourdough_B21;B21;Morbihan;Bretagne;Farmer-baker;Yes;3.7;0.01;4.53;0.04;18.1;0.71;6.9;0.63;933254300.796994;1.38038426460288;15848931.9246112;10.07;1;Farmer-like_practices;Kazachstania_bulderi;Farmer-baker;site;no_bran;AT;dough;rain;own;no;manual;astrie;ancient;250-500kg_bread/week;SD_age 3-10years;SD >10years;NA;BS_AT;BS-period->20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;long_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B22;Sourdough_B22;B22;Lot-et-Garonne;Nouvelle-Aquitaine;Farmer-baker;Yes;3.7;0.01;3.98;0.02;14.9;0.3;9.6;0.14;123026877.081238;1.07151930523761;47863009.2322639;10.1;1;Farmer-like_practices;Kazachstania_bozae;Farmer-baker;site;bran;AT;dough;tap;own;no;mecanic;millstone;ancient;250-500kg_bread/week;SD_age 3-10years;SD 1-5years;firm_dough;BS_cold;BS-period-<10;warm_dough kneading;SD-in-dough_<10%;Flour-in-dough_<50%;Water-in-dough_<30%;Salt-in-dough_>1.2;intermediate_total_fermentation;NA;NA;BS >1day;nb_BS_BM_2;BM frequent
Sourdough_B23;Sourdough_B23;B23;Bas-Rhin;Grand-Est;baker;Yes;3.86;0;4.66;0;14.5;0.16;7.4;0.16;1047128548.0509;1.07151930523761;48977881.9368447;10.12;2;Baker_like_practices;Saccharomyces_cerevisiae;baker;miller;no_bran;cold;sourdough;tap;miller;yes;mecanic;cylinder;mix;500-1000kg_bread/week;SD_age 3-10years;SD <1year;soft_dough;BS_AT;BS-period->20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B24;Sourdough_B24;B24;Vaucluse;Provence-Alpes-Cote-d'Azur;Farmer-baker;Yes;3.85;0.01;4.13;0.01;21.3;1.26;9.6;0.02;645654229.034659;1.09647819614319;38018939.6320562;10.14;1;Farmer-like_practices;Kazachstania_bozae;Farmer-baker;miller;bran;moyen;dough;filtered;miller;yes;manual;astrie;ancient;250-500kg_bread/week;SD_age 3-10years;SD >10years;firm_dough;BS_AT;BS-period->20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;long_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B25;Sourdough_B25;B25;Haut-Rhin;Grand-Est;Farmer-baker;Yes;3.8;0.01;NA;NA;14.1;0.16;NA;NA;416869383.470335;1.12201845430196;26915348.0392692;10.16;1;Farmer-like_practices;Kazachstania_australis;Farmer-baker;site;no_bran;AT;sourdough;tap;own;no;manual;astrie;mix;250-500kg_bread/week;SD_age <3years;SD <1year;firm_dough;BS_AT;BS-period->20;NA;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_2;BM frequent
Sourdough_B26;Sourdough_B26;B26;Cotes-d_Armor;Bretagne;baker;Yes;3.77;0.01;4.27;0.01;18;0;9.2;0.16;1949844599.75805;1.09647819614319;28183829.3126446;10.13;1;Baker_like_practices;Kazachstania_bozae;baker;miller;no_bran;AT;sourdough;flitered;miller;yes;mecanic;astrie;ancient;>1000kg_bread/week;SD_age >10years;SD >10years;soft_dough;BS_cold;BS-period->20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_>1.2;intermediate_total_fermentation;long_first_fermentation;short_final_fermentation;BS over 1 day;nb_BS_BM_1;BM very_frequent
Sourdough_B27;Sourdough_B27;B27;Puy-de-Dome;Auvergne-Rhone-Alpes;Farmer-baker;Yes;3.62;0;4.32;0;16.5;0.15;8.8;0.46;2884031503.12662;1.02329299228075;33113112.1482591;10.07;2;NA;Saccharomyces_cerevisiae;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA
Sourdough_B28;Sourdough_B28;B28;Paris;Ile-de-France;baker;Yes;3.64;0;4.76;0.02;19.2;0.16;8.8;0.17;346736850.452532;1.23026877081238;5495408.73857625;10.02;2;NA;Saccharomyces_cerevisiae;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA
Sourdough_B29;Sourdough_B29;B29;Aude;Occitanie;Farmer-baker;Yes;3.83;0;4.39;0.02;14.8;0.15;7.9;0.16;15488166.1891249;1.23026877081238;10232929.9228075;10.02;2;Baker_like_practices;Saccharomyces_cerevisiae;Farmer-baker;site;no_bran;cold;sourdough;spring;own;no;mecanic;millstone;ancient;500-1000kg_bread/week;SD_age 3-10years;SD <1year;firm_dough;BS_AT;BS-period-<10;cold_dough_kneading;SD-in-dough_>20%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;long_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B30;Sourdough_B30;B30;Savoie;Auvergne-Rhone-Alpes;baker;Yes;3.81;0.06;4.13;0;14.8;1.18;10.5;0.17;239883291.90195;2.23872113856834;831763.771102671;10.06;2;Baker_like_practices;Saccharomyces_cerevisiae;baker;miller;no_bran;AT;sourdough;spring;farmer-miller;yes;mecanic;millstone;mix;>1000kg_bread/week;SD_age >10years;SD >10years;firm_dough;BS_warm;BS-period->20;warm_dough kneading;SD-in-dough_10-20%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;short_total_fermentation;short_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B31;Sourdough_B31;B31;Haut-Rhin;Grand-Est;baker;Yes;3.76;NA;NA;NA;10.64;NA;NA;NA;NA;NA;NA;NA;1;Baker_like_practices;Kazachstania_humilis;baker;miller;no_bran;cold;dough;spring;miller;yes;mecanic;millstone;modern;>1000kg_bread/week;SD_age >10years;SD >10years;firm_dough;BS_warm;BS-period-10-20;NA;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;short_total_fermentation;short_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B32;Sourdough_B32;B32;Saone-et-Loire;Bourgogne-Franche-Comte;baker;Yes;3.87;NA;NA;NA;12.12;NA;NA;NA;NA;NA;NA;NA;2;Farmer-like_practices;Saccharomyces_cerevisiae;baker;miller;bran;cold;dough;spring;miller;no;manual;astrie;mix;<250kg_bread/week;SD_age 3-10years;SD 5-10years;liquid_dough;BS_AT;BS-period-<10;cold_dough_kneading;SD-in-dough_<10%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1;BM rare
Sourdough_B33;Sourdough_B33;B33;Ille_et_Vilaine;Bretagne;Farmer-baker;Yes;3.78;NA;NA;NA;10.56;NA;NA;NA;NA;NA;NA;NA;1;Farmer-like_practices;Kazachstania_bulderi;Farmer-baker;site;no_bran;cold;sourdough;flitered;miller;no;manual;millstone;mix;<250kg_bread/week;NA;SD 1-5years;liquid_dough;BS_AT;BS-period-10-20;NA;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_2;BM rare
Sourdough_B34;Sourdough_B34;B34;Herault;Occitanie;Farmer-baker;Yes;4.19;NA;NA;NA;5.12;NA;NA;NA;NA;NA;NA;NA;NA;Farmer-like_practices;Saccharomyces_cerevisiae;Farmer-baker;site;no_bran;cold;sourdough;tap;own;yes;no;mecanic;astrie;ancient;<250kg_bread/week;SD_age <3years;SD <1year;liquid_dough;BS_AT;BS-period-10-20;ambient_dough kneading;SD-in-dough_10-20%;Flour-in-dough_>50%;Water-in-dough_30-40%;Salt-in-dough_0.8-1.2%;intermediate_total_fermentation;long_first_fermentation;long_final_fermentation;BS >1day;nb_BS_BM_1
Sourdough_B40;Sourdough_B40;B40;Paris;Ile-de-France;baker;No;3.79;NA;NA;NA;13.17;NA;NA;NA;NA;NA;NA;NA;NA;NA;Saccharomyces_cerevisiae;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA;NA
Sourdough_B41;Sourdough_B41;B41;Lozere;Occitanie;baker;No;4.7;NA;NA;NA;4.72;NA;NA;NA;NA;NA;NA;NA;3;Baker_like_practices;Candida_xylopsoci/Saccharomyces_cerevisiae;baker;miller;no_bran;AT;sourdough;tap;miller;yes;mecanic;millstone;mix;250-500kg_bread/week;SD_age >10years;NA;firm_dough;BS_warm;BS-period->20;warm_dough kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;long_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM frequent
Sourdough_B42;Sourdough_B42;B42;Loire;Auvergne-Rhone-Alpes;Farmer-baker;No;3.98;NA;NA;NA;8.96;NA;NA;NA;NA;NA;NA;NA;3;Baker_like_practices;Dipodascaceae_sp;Farmer-baker;miller;no_bran;cold;sourdough;tap;own;yes;mecanic;millstone;modern;<250kg_bread/week;SD_age 3-10years;SD 5-10years;firm_dough;BS_warm;NA;NA;SD-in-dough_>20%;Flour-in-dough_<50%;Water-in-dough_>40%;Salt-in-dough_>1.2;short_total_fermentation;short_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM rare
Sourdough_B43;Sourdough_B43;B43;Gard;Occitanie;baker;No;4.04;NA;NA;NA;5.3;NA;NA;NA;NA;NA;NA;NA;NA;Baker_like_practices;Saccharomyces_cerevisiae;baker;miller;no_bran;cold;sourdough;tap;miller;yes;mecanic;cylinder;modern;>1000kg_bread/week;SD_age 3-10years;SD 5-10years;firm_dough;BS_AT;BS-period-10-20;warm_dough kneading;SD-in-dough_<10%;Flour-in-dough_>50%;Water-in-dough_>40%;Salt-in-dough_0.8-1.2%;long_total_fermentation;long_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent
Sourdough_B44;Sourdough_B44;B44;Loire-Atlantique;Pays-de-la-Loire;baker;No;4.01;NA;NA;NA;9.4;NA;NA;NA;NA;NA;NA;NA;3;Baker_like_practices;Candida_sake/Saccharomyces_cerevisiae;baker;miller;no_bran;cold;sourdough;tap;miller;yes;mecanic;millstone;modern;500-1000kg_bread/week;SD_age >10years;SD <1year;NA;BS_AT;BS-period-10-20;ambient_dough kneading;SD-in-dough_10-20%;Flour-in-dough_<50%;Water-in-dough_30-40%;Salt-in-dough_>1.2;short_total_fermentation;short_first_fermentation;short_final_fermentation;BS >1day;nb_BS_BM_1;BM very_frequent