%100 TAMAMLANDI

Karışım

50%
50%
Sıvı Un Diğer
Diiva

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2013 'dan beri

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.

Özellikleri

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.

Lezzet ve Tat

Diiva jar shot
Diiva front shot
Diiva rising shot

Tarif

Başlangıç malzemeleri

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

Besleme malzemeleri

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

Çalışma yöntemi

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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Yorumlar

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