Masa madre perfecta
Edad
11Años
Color
Country of origin Finlandia
sabor
& aroma
Mezcla
50%
50%
Líquida
Harina
Otros
Diiva
desde 2013
I ate the fantastic bread from Handwerk artisan bakery in Oslo and it was better than my own bread. I got the seed of Diiva from there and converted to sourdough the same day, after having baked bread for 30 years.
Características
Diiva is very stable and has helped many beginners. She always performs unless she's been neglected. Depending on the feeding regime, she may give a very mild but rich flavor profile, but she can also give a more tangy taste with whole grain ingredients. I sometimes see starter that escape from the jars and become foam. That's not Diiva. Her aria is a crispy mousse and I know I can rely on her.
gusto
Receta
Ingredientes de partida
- 100% Water
- 30g Wheat, organic sifted
- 10g Rye, organic whole grain flour
ingredientes de alimentación
- 80% Water
- 100% Wheat flour
1
later
80% Water
100% Wheat flour
método de trabajo
1
My regime is very simple and I mostly use only sifted organic wheat flour. If Diiva is lazy after having been in the fridge, I may give a power kick with a hint of wheat bran or rye flour. Just a little. So if Diiva has been hybernating, she may need whole grain rye in addition to her normal food. E.g. like this.
100% Water
30g Wheat, organic sifted
10g Rye, organic whole grain flour
Comentarios
Diiva has become a very famous starter in Finland. She has helped many people get started with sourdough baking.