There are many different ways to store solid sourdough, and these ways vary depending on the frequency of refreshment, and our need for use and the type of use we make of the yeast.
Refreshment method Order of insertion of the ingredients Refreshment, in particular, consists in combining one part of liquid sourdough starter, two parts of flour and two parts of water (ratio 1: 2: 2). The order of insertion
Liquid sourdough starter, also known in Italy as LICOLI, can be managed in many different ways. It is a sourdough starter that is characterized by its relative ease of conservation and management, e
How to knead and / or laminate As I have already explained, when we go to knead the sourdough starter and subsequently to laminate it, we stimulate the formation of gluten. And gluten is like an extensible and elastic plastic film capable of retaining air inside (and outside of it). This is all the more true
One of the most frequent problems, the easiest to notice, is the volume of the pasta madre. How much does it grow? How far should it go? To date I believe (based on the experience gained so far and my studies) that one pasta madre in health it should be able to reach, as maximum expansion, three times the volume
After dealing with the issue of balancing the pasta madre, and having explored all the tools we have available to turn it towards the right acidity and obtain adequate yeast activity, I now want to try to deal with the same issue starting from identifying the problems of the sourdough starter and then suggesting the possible solution. Visible problems e