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
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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