COMPLÉTÉ À 100%

Mélange

50%
50%
Liquide Farine Autres
Diiva

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Depuis 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.

Caractéristiques

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.

Goût et saveur

Diiva jar shot
Diiva front shot
Diiva rising shot

Recette

Ingrédients de base

  • 100% Water
  • 30g Wheat, organic sifted
  • 10g Rye, organic whole grain flour

Ingrédients pour nourrir le levain

  • 80% Water
  • 100% Wheat flour
1
later
80% Water 100% Wheat flour

Méthode de travail

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

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Commentaires

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