Italian mother sourdough - Lievito madre

Bread flour - 150g
Low fat yogurt -  200g


1-9. Mix well and knead briefly. Form a ball and place into a bowl, make two cross cuts and cover with plastic wrap. Poke some holes in the wrap. Leave at room temp(26 C) for 48 hrs.

10-18. Divide and through out one half , preferably keep the inner part and through out the outer dry layer. Add 100g flour and 50g water, mix and knead. Place in a jar for 24 hrs

Repeat step 10-18 for 14 days

22-30. The mother starter is ready to be used. Feed 3 times 2:2:1 (starter:flour:water) before each use.

Feed mother starter once a week
2:2:1(starter:flour:water)













Source: http://ricette.giallozafferano.it/Lievito-madre.html


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