Pasta madre

How 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… …

Because 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?

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… …

What 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... ...

Why 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… …

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,… …

How 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… …

What 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… …

How 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… …

It is true that you can create a pasta madre Ready in 5 days, from scratch, and use it immediately to make panettone? What are the characteristics of the pasta madre Just created? And how does it work in a panettone dough? The… …