I started Lagertha in 2015/2016. I use local flours and grains, all organic. I will also mill my own grains too (red fife, rye, kamut, spelt, etc. She is somewhat thick, like a pancake batter and is always ready to make bread! I use her every week, but she has gone 6 weeks without feeding. The breads have a slight sour tang with a wonderfully aroma. I have another all white starter called Torvi.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

100% Organic rye flour
100% Unsweetened pineapple juice
50% Organic unbleached white flour
50% Organic whole wheat flour
100% Boiled and cooled water

Zutaten für die Auffrischung

50% Organic unbleached white flour
50% Organic whole wheat flour
100% Boiled and cooled water

The starter is kept in the refrigerator when not in use. I will do 2 feedings, 12 h apart prior to building it for baking. I use boiled and cooled water, add equal weight of starter and equal weight of 50/50 organic unbleached white flour and organic whole wheat flour). mix and leave on counter covered for 12 hours.

50% Organic unbleached white flour 50% Organic whole wheat flour 100% Boiled and cooled water

Aufarbeitung

I started with a 1:1 ratio of organic rye flour and unsweetened pineapple juice.

100% Organic rye flour 100% Unsweetened pineapple juice

After 2 days, I added equal portions of flour (50/50 organic unbleached white flour and organic whole wheat flour) and boiled and cooled water. I continued this for about 2 weeks, discarding half of the started each day. Then i baked!

50% Organic unbleached white flour 50% Organic whole wheat flour 100% Boiled and cooled water