100% completado

Mezcla

50%
50%
Líquida Harina Otros
Diiva

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

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

Diiva jar shot
Diiva front shot
Diiva rising shot

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

Preserva tu masa madre para el futuro

Añade tu masa madre Explora la biblioteca

Comentarios

Diiva has become a very famous starter in Finland. She has helped many people get started with sourdough baking.