Sourdough starterPasta madreDough technologyPanettone technology When pasta madre looks healthy, but it isn't di Alice Buda April 16, 2026 written by Alice Buda April 16, 2026 633 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? Oops! This content is for subscribers only Panettone Plan e Panettone VIP Plan! Log in, or choose your plan now! Username Password Remember my password Forgot Password membership-panPanettonepasta madre 0 comments 0 FacebookTwitterPinterestWhatsappTelegramEmail Alice Buda Entrepreneur, leavener, web project manager, and content creator. Maybe it can interest you Pasta madre packed, with or without plastic... 26 May 2026 Hydration of the pasta madre: criteria, percentages and choices... 12 May 2026 How to adjust the feeding schedule for pasta madre April 2, 2026 Orange paste for panettone: how to make it and... 19 March 2026 High pH: why the pasta madre it doesn't acidify... 10 March 2026 High pH: why the pasta madre it doesn't acidify... 4 March 2026 Beyond Gluten: Pentosans and Polysaccharides in Flour... 19 February 2026 Pasta madre In the low season, how to manage it... 5 February 2026 Pasta madre exhausted, during and after the holidays:... 29 January 2026 My method of managing the pasta madre, etc. 22 January 2026
