Levain parfait
Âge
4Ans
Couleur
Pays d'origine Islande
Taste
& Flavour
Mélange
22%
63%
15%
Liquide
Farine
Autres
Kjartan Kovidjuk
Depuis 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.
Caractéristiques
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).
Goût et saveur
Recette
Ingrédients de base
- 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
Ingrédients pour nourrir le levain
- 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
Méthode de travail
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.
