Kjartan Kovidjuk recipe

Kjartan Kovidjuk

Reykjavík, Islanda
COMPLETATO AL 100%

Miscela

22%
63%
15%
Liquido Farina Altro
Kjartan Kovidjuk

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dal 2020

This sourdough starter was born on 10.04.20 because of the COVID-19 pandemic. At the end of March I read on the news that commercial yeast was running short. And that is how Kjartan was born.

Caratteristiche

The smell and taste of this starter if fruity and particularly nutty. Likewise, the breads baked with it (always with different flours). Kjartan was taught from early age to be flexible and democratic, so as to allow as many strains of yeast as possible to live together in peace and harmony. Kjartan is often involved in the making of fresh pasta (50% sourdough, 50% buckwheat fl. or other).

Sapore e aroma

Kjartan Kovidjuk top shot
Kjartan Kovidjuk jar shot
Kjartan Kovidjuk front shot
Kjartan Kovidjuk rising shot

Ricetta

Ingredienti di partenza

  • 100% All purpose flour
  • 100% Apple skin (crushed in water)
  • 100% Fresh grapes & raisins (crushed in water)
  • 100% Dried goji berries (crushed in water)
  • tsp Dried yeast
  • tbsp Nutritional yeast flakes
  • 100% Pizza flour
  • 100% Organic quinoa flour
  • 100% Oats flour
  • 100% Corn flour & polenta
  • 100% Brown teff flour
  • 100% Mixed rice flours
  • 75% Water
  • 100% Buckweat flour
  • 100% Millet flour
  • tsp Almond flour

Ingredienti per il rinfresco

  • 100% All the above-mentioned flours combined into one
1
I remove two spoons (about 25-30 gr.), add 25-30 gr. of a wide mix of flours (primarily without gluten; read above) and add from 50-100% of water. The water is never a fixed parameter. The amount usually ranges close to 75%.
100% All the above-mentioned flours combined into one

Metodo di lavorazione

1
This starter was created with a special mixture: all purpose flour, water containing crushed apple skin, the juice and skin of freshly squeezed grapes (white and red), water containing the juice of raisins (left to soak for 48h), water containing the juice and skin of goji berries; but also by adding a teaspoon of dry industrial yeast and one of nutritional yeast flakes.
100% All purpose flour 100% Apple skin (crushed in water) 100% Fresh grapes & raisins (crushed in water) 100% Dried goji berries (crushed in water) tsp Dried yeast tbsp Nutritional yeast flakes
2
Since I wished to obtain a very flexible yeast which could adapt to ANY flour, on the first days of its life this sourdough starter was fed with the following fours on rotation: "all purpose" flour; "pizza flour"; organic quinoa flour (home milled); oats flour (home milled); corn flower (home milled); (uncooked) polenta; brown teff flour; brown rice flours (home milled).
100% Pizza flour 100% Organic quinoa flour 100% Oats flour 100% Corn flour & polenta 100% Brown teff flour 100% Mixed rice flours 75% Water
3
More flours added in the first ten days for the feedings (on rotation): white rice flour (home milled); buckwheat flour; millet flour (home milled). After this, the starter has been fed with all the above flours mixed together in, more or less, equal parts. With the addition of a sprinkle of almond flour.
100% Buckweat flour 100% Millet flour tsp Almond flour

Result

Teff bread, Neapolitan pizzas, fresh buckweat pasta & more!

Kjartan's forte: teff bread! Flours: brown rice, teff, quinoa, corn, almonds, psyllium husks. A teaspoon of honey, salt.
Kjartan Kovidjuk Teff bread, Neapolitan pizzas, fresh buckweat pasta & more! first overview
Kjartan Kovidjuk Teff bread, Neapolitan pizzas, fresh buckweat pasta & more! second overview
Kjartan Kovidjuk Teff bread, Neapolitan pizzas, fresh buckweat pasta & more! first slice
Kjartan Kovidjuk Teff bread, Neapolitan pizzas, fresh buckweat pasta & more! second slice

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