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.

Charakteristische Eigenschaften

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.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

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

Zutaten für die Auffrischung

80% Water
100% Wheat flour

later

80% Water 100% Wheat flour

Aufarbeitung

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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Kommentare

Eliisa Kuusela

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