Age
8Years
Color
Country of origin Canada
Taste
& Flavour
Mixture
63%
37%
Liquid
Flour
Other
Lagertha
Since 2016
for the love of baking!
Characteristics
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.
Taste & flavour
Recipe
Starting ingredients
- 100% Organic rye flour
- 100% Unsweetened pineapple juice
- 50% Organic unbleached white flour
- 50% Organic whole wheat flour
- 100% Boiled and cooled water
Feeding ingredients
- 50% Organic unbleached white flour
- 50% Organic whole wheat flour
- 100% Boiled and cooled water
1
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
Working method
1
I started with a 1:1 ratio of organic rye flour and unsweetened pineapple juice.
100% Organic rye flour
100% Unsweetened pineapple juice
2
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
Result
Red Fife Sourdough
freshly milled red fife sourdough
Sourdough Pretzels
Sourdough pretzels
Sesame Spelt Sourdough
Freshly milled spelt sourdough coated in sesame seeds
Baguettes
Baguettes
Croissants
Croissants
