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.

Characteristics

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).

Viscocity

Taste & flavour

Recipe

Starting ingredients

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

Feeding ingredients

100% All the above-mentioned flours combined into one

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

Working method

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

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

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