What is meant by pasta madre in the sack, or pasta madre tied? What type of "bag" should it be placed in? And why is a sheet of plastic sometimes used? What does this choice entail? Pasta madre in the sack: among difficulties… …
Author
Alice Buda
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- Sourdough starterPasta madre
Hydration of the pasta madre: criteria, percentages and conscious choices
di Alice BudaHow to decide the hydration of the pasta madreBased on what? When and why should we use more or less water? And what determines the choice of one percentage of hydration over another? As we know, pasta madre It is composed of… …
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AI and sourdough are two worlds that are increasingly intertwining. But can artificial intelligence really help identify a problem in the pasta madre And fix it? Can you help me figure out what's wrong with the dough?
- Sourdough starterPasta madreDough technologyPanettone technology
When pasta madre looks healthy, but it isn't
di Alice BudaBecause sometimes the pasta madre It looks healthy, but then something in the panettone dough tells us it's not? What are the signs we only discover once the production process is underway? Is it really possible not to notice them?
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How to change the refreshment time pasta madreHow can I move the first refreshment of the day to the morning or evening? Can I do it whenever I want? What are the consequences? What precautions should I take? Preliminary knowledge For those who manage… …
- Panettone technologyCandyingGlazes, creams and pastesLarge leavened productsUncategorizedDough technology
Orange paste for panettone: how to make it and what you need to know
di Alice BudaWhat exactly is orange paste? What is it? How is it made? What effect does it have on panettone or colomba dough? Is it necessary? What alternatives are there? Orange paste is a characteristic ingredient of panettone dough. It should be said right away: it isn't included... ...
- Sourdough starterPasta madre
High pH: why the pasta madre not acidifying enough? (2/2)
di Alice BudaWhat could be the causes of a pasta madre That's not acidifying enough? What factors should we examine to understand the reason for a consistently high pH? And what can we do to restore the right level of acidity and... ...
- Sourdough starterPasta madre
High pH: why the pasta madre not acidifying enough? (1/2)
di Alice BudaWhy the pasta madre Is it not acidifying enough? Why, despite letting it sit for a long time, does the pH always remain higher than the desired level? How can we identify the causes and solve the problem? The pH that doesn't drop Sometimes the… …
- Dough technologyFlourPanettone technology
Beyond Gluten: Pentosans and Polysaccharides in Panettone Flour
di Alice BudaWhy do flours with the same strengths behave so differently in panettone dough? Which flour components, often undeclared, control water content, viscosity, and dough stability? What role do non-starch polysaccharides and pentosans play in this… …
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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,… …
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