This is how i convert my 100% hydration sourdough starter to a solid starter/lievito madre/pasta madre for panettone. This stiff starter kept at lower hydration, and is widely used across Italy.
This is video part1, making starter. Then there is part2, making panettone, link down 👇
Ingredients:
Sourdough starter, 100% hydration
flour
water
Method: Flour+Water+Starter
Day1
8AM: 40g+10g(100% hydration sourdough starter)+40g - Ratio 4:1:4
3PM: 40g+20g(50% hydration starter)+40g - Ratio 2:1:2
11PM: 40g+20g+40g - Ratio 2:1:2
Day2 and Day3 - Ratio 2:1:1
8AM: 40g+20g+20g
3PM: 40g+20g+20g
11Pm: 40g+20g+20g
Day4
7AM: Surgar bath, 1L of water+1tsp suger
7:30AM: 80g+32g+80g - Ratio 2:0.8:2
11AM: 80g+40g+80g - Ratio 2:1:2
2:30PM: 80g+40g+80g - Ratio 2:1:2
5:30PM: 140g+70g+140g - Ratio 2:1:2
9PM: Make the 1st dough (In part2)
9AM-10AM: Make the 2nd dough(in part2)
Watch part2 on how to make panettone
• Panettone with sourdou...
Music used
Something New - by Jonny Easton
Link: • Soft Piano Music - Roy...
#sourdough #sourdoughstarter #sourdoughrecipe #pastamadre #lievitomadre #panettone
Негізгі бет Sourdough starter to lievito madre|Panettone part1|Starter
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