How to manage the pasta madre In the low season, when there are no holidays, production drops, but it is not the summer break? How to keep the production active and balanced? pasta madre so that you can use it the next day too,… …
Author
Alice Buda
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- Sourdough starterPasta madre
Pasta madre exhausted, during and after the high season: what (not) to do
di Alice BudaHow to avoid a pasta madre exhausted during and after the holidays? How to prevent fermentation from slowing down? How to keep the system active and performing pasta madre throughout the high season, or as a last resort, how to recover it during… …
- Sourdough starterPasta madre
My pasta madre management method, between maintenance and use
di Alice BudaWhat is my management method? pasta madreHow do I maintain it? How do I refresh it when I go into production? And when do I have to store it for long periods? A frequently asked question. I often get asked… …
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Are additives really necessary in panettone dough? When can they be useful? And for what? Which are the most commonly used additives for this type of product? Do they have any contraindications? Are there maximum doses to follow? Should they be declared on the label? And how? What are… …
- Dough technologyPanettone technology
Final proofing of panettone dough: what you need to know
di Alice BudaWhat does panettone dough leavening in a baking pan involve? How long should it take, and what are the guidelines for determining when to bake? What are the mistakes to avoid during the production process? Leavening in a baking pan is often called the second leavening,… …
- Dough technologyPanettone technology
Volume development of the panettone dome: what you need to know
di Alice BudaWhat determines the final volume of a panettone? Why is the dome sometimes tall, puffy, and round, while other times it's low and perhaps even squashed? What variables should we consider to understand the cause of a well-developed panettone in… …
- Sourdough starterPasta madre
When pasta madre is ready for the refreshment or for the dough?
di Alice BudaHow to recognize when the pasta madre Is it ready for the next refreshment or for kneading? Is it enough to measure the pH? Is it necessary to triple it? How do the ripening signals differ between a pasta madre left to stand in the heat… …
- Dough technologyGlazes, creams and pastesRecipesPanettone technology
Coffee paste for panettone dough: recipe and use
di Alice BudaHow do you make coffee-flavored panettone dough? What characteristics should it have? And what should you pay attention to when it comes to preserving the gluten and avoiding excessive acidity? How is it incorporated into the dough? Coffee panettone,… …
- Dough technologyPanettone technology
Suspensions for open crumb panettone: characteristics and uses
di Alice BudaWhat impact do suspensions have on panettone dough? Could we say that suspensions exist for alveolated panettone? What are the characteristics that most determine the crumb structure? What measures should be taken to maximize their potential? The… …
- Dough technologyPanettone technology
Open crumb panettone, why isn't it working? Mistakes to avoid
di Alice BudaWhy doesn't my panettone have any air pockets? Why does the crumb remain closed and compact, or does it just have a few large pockets here and there? What determines the air pockets, and what should I look for when the desired result isn't achieved? I often get...
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