First dough too acidic, causes and solutions (2/2)

Alice Buda · 2022-04-07T08:14:17Z

In practice La pasta madre For panettone dough, it needs to be firm, but not too firm. That is, it should reach two and a half times its initial volume, or slightly more (2.7x), within the allotted time. For example, with a ratio of 1:2:0,45, sealed at 26°C and placed at 26-27°C, it should be ready after about 4 and a half hours. If refreshed…

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Forum on sourdough starter and doughs