How to read the pasta madre and understand if it is healthy? What are the characteristics that we must look at to know if there are defects? And how can we know if it is ripe enough, or too young, or a… …
Tag:
balancing
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- Sourdough starterPasta madre
The volume of the pasta madre: does not grow enough. Causes and solutions (2/2)
di Alice BudaKneading and/or laminating method As I have already explained, when we knead the sourdough starter and subsequently laminate it, we stimulate the formation of gluten. And gluten is like an extensible and elastic plastic film that can… …
- Sourdough starterPasta madre
Mother yeast problems, how to recognize them and how to solve them (intro)
di Alice BudaAfter dealing with the issue of balancing the pasta madre, and having explored all the tools we have available to change it towards the right acidity and obtain adequate yeast activity, I now want to try to deal with the same topic starting… …
- Pasta madreSourdough starter
Pasta madre to flower, how to make the sourdough starter bloom (2/2)
di Alice BudaRefreshment sample for to get a pasta madre a fiore It is difficult, and perhaps wrong, to give a practical indication on how to refresh the sourdough starter, without taking into account what the sourdough starter on which you want to intervene is like, in which… …
- Sourdough starterPasta madre
Pasta madre flower, How to make the sourdough starter bloom (1/2)
di Alice BudaI still remember when I first saw a photo of a solid sourdough starter open like a flower. I continued to observe it, admired, seduced by the beauty it emanated. From that moment, for a long time, I did nothing but wonder how… …
- Sourdough starterPasta madre
Balancing the sourdough starter, how to correct the sourdough starter (fifth part)
di Alice BudaSometimes sourdough not only needs to be corrected, but almost needs to be saved. There are situations in which it is so strongly unbalanced towards lactic, for example, that it is almost unable to move, to grow. Or is it like this… …
- Sourdough starterPasta madre
Balancing the sourdough starter, how to correct the sourdough starter (fourth part)
di Alice BudaThe tools we have available to balance and correct sourdough are countless. Apparently they seem like a couple, in truth they are much more. Especially if we consider the number of combinations we can create using them all together. If there… …
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When should you give the sourdough starter a bath? Is it really necessary? When is it best to avoid it? These are questions I often hear asked. And although you have already talked about it in a specific article and several times in other pages, I believe it is...
- Sourdough starterPasta madre
Balancing the sourdough starter, how to correct the sourdough starter (third part)
di Alice BudaWe continue our journey on how to correct sourdough by going into the merits of dough processing. In fact, this too can have an impact on lactobacilli, their activity stops... Ooops, this article is only accessible to subscribed users! Subscribe now…
- Sourdough starterPasta madre
Balancing the sourdough starter, how to correct the sourdough starter (second part)
di Alice BudaOnce we have a clear understanding of the key role that temperature and hydration play in correcting the sourdough starter, we can, or rather we must, also consider the other elements that influence the activity of lactic acid bacteria and yeasts, and among these we find… …
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