Sourdough starter problem

Francesco Di Cesare · 2026-03-24T20:30:03Z

Hi guys good evening, I've been back for two weeks pasta madre from the fridge after making panettone, and I kept it in the fridge and refreshed it 1-2 times a week, since I took it out to get it back on line for the production of colomba which is giving me several problems, I always use the same management method refreshment 1:2:45% water and 1:1:45%, obviously refreshed in the heat, 1:2:45% for the night management, I had to increase the water to 50/55% because it was quite dry and had no strength to rise the dough, plus with the 1:1 ratio it turns out to be even slower than the 1:2, am I doing the wrong thing by refreshing it too hot? Give me your opinion I'm panicking!!

Notifications

Delete all

You don't have permission to view the content

Forum on sourdough starter and doughs