Age

6Years
Color

Country of origin Norway

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& Flavour

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Sourdough
in the world

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Mixture

50%
50%
Liquid Flour Other
Diiva

Since 2012

I ate the fantastic bread from Handwerk artisan bakery in Oslo and it didn't upset my belly. I got the seed of Diiva from there and converted to sourdough the same day, after having baked bread for 30 years.

Characteristics

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.

Taste & flavour

Recipe

Starting ingredients

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

Feeding ingredients

1
I feed infrequently. We both are artists and live a bohemian life. But I need to keep her happy. She loves Mörby gård's organic sifted wheat. I often feed in ratio 1:4:4 and leave her for the night. In the morning I bake and take a part of the mature starter aside. I'm not quite sure how to fill in here, but I'll just leave it like this, so that I can proceed.

Working method

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 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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