Lagertha

Name: Lagertha
Ingredients: 100% Organic rye flour; 100% Unsweetened pineapple juice; 50% Organic unbleached white flour; 50% Organic whole wheat flour; 100% Boiled and cooled water; 50% Organic unbleached white flour; 50% Organic whole wheat flour; 100% Boiled and cooled water

Edmonton, Kanada

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Larry Harris hobbyist

Alter

8Jahre

Farbe

Ursprungsland Kanada

Geschmack
und Aroma

aus der ganzen Welt

2988 sauerteige
111 länder
2491 Städte

Mischung

63%

37%

Flüssigkeit Mehl Weitere

Lagertha

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seit 2016

for the love of baking!

Charakteristische Eigenschaften

I started Lagertha in 2015/2016. I use local flours and grains, all organic. I will also mill my own grains too (red fife, rye, kamut, spelt, etc. She is somewhat thick, like a pancake batter and is always ready to make bread! I use her every week, but she has gone 6 weeks without feeding. The breads have a slight sour tang with a wonderfully aroma. I have another all white starter called Torvi.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Organic rye flour
100% Unsweetened pineapple juice
50% Organic unbleached white flour
50% Organic whole wheat flour
100% Boiled and cooled water

Zutaten für die Auffrischung

50% Organic unbleached white flour
50% Organic whole wheat flour
100% Boiled and cooled water

The starter is kept in the refrigerator when not in use. I will do 2 feedings, 12 h apart prior to building it for baking. I use boiled and cooled water, add equal weight of starter and equal weight of 50/50 organic unbleached white flour and organic whole wheat flour). mix and leave on counter covered for 12 hours.

50% Organic unbleached white flour 50% Organic whole wheat flour 100% Boiled and cooled water

Aufarbeitung

I started with a 1:1 ratio of organic rye flour and unsweetened pineapple juice.

100% Organic rye flour 100% Unsweetened pineapple juice

After 2 days, I added equal portions of flour (50/50 organic unbleached white flour and organic whole wheat flour) and boiled and cooled water. I continued this for about 2 weeks, discarding half of the started each day. Then i baked!

50% Organic unbleached white flour 50% Organic whole wheat flour 100% Boiled and cooled water