What characteristics should water have for refreshing the pasta madre? Why can some waters create problems in fermentation? How can we understand if the difficulties of our sourdough starter depend on the water we use? What is water and what role does it have in… …
Is it possible to use a single refreshment with alternating hot and cold, as a maintenance technique? Can you keep a pasta madre refreshed only once a day, leaving it warm for the first few hours and moving it to the cold for the following hours? What… …
It is possible to go into production with a single refreshment of the pasta madre? What does it mean to do just one preparatory refreshment for the panettone dough? How do the leavening times, the quality of the gluten, the final result and the shelf-life change? The single refreshment of the… …
How to get a pasta madre honeycomb? What precautions should be taken? What risks are involved? And above all, what does such a honeycomb structure represent for the purposes of balancing the pasta madre and proper management… …
How many refreshments to do at the pasta madre, per day? And per week? How often to alternate hot and cold? And how to manage refreshments on production days? Which refreshment cycle to choose? How to choose it? And on what basis? The importance of… …
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… …
How to reactivate the pasta madre after the holidays? What to do after having it sit in the fridge for more than a week, or even a month or more? How long will it take for the pasta madre be ready again for… …
How to dry licoli? How to turn liquid sourdough into powder? How to store dehydrated sourdough starter? And how to reactivate it correctly? The drying technique is the technique that allows you to preserve the sourdough starter, whether liquid or… …
Pasta madre in water, in practice In practice, for the pasta madre managed in water the same principles apply as for one pasta madre managed freely. The refreshment ratios, temperatures and maturation times are on average the same.… …
What does the management method that involves resting the body consist of pasta madre in water? Why choose it? When to choose it? What effects does it have on pasta madre compared to the free method or the tied method? And on the dough and product on the product… …
