How to recognize when the pasta madre Is it ready for the next refreshment or for kneading? Is it enough to measure the pH? Is it necessary to triple it? How do the ripening signals differ between a pasta madre left to stand in the heat… …
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refreshment
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It is true that you can create a pasta madre Ready in 5 days, from scratch, and use it immediately to make panettone? What are the characteristics of the pasta madre Just created? And how does it work in a panettone dough? The… …
- Sourdough starterPasta madre
Restart the pasta madre after the summer: false myths and precautions
di Alice BudaWhat precautions should be taken to restart the pasta madre After the summer? Is it necessary to soak the dough? Do you need to refresh it frequently while it's still hot? Is it better to use high or low refreshment ratios? How long will it take for it to be ready again for large leavened products? These are the… …
- Sourdough starterPasta madre
Water for refreshing the pasta madre: role, characteristics and control methods
di Alice BudaWhat 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… …
- Sourdough starterPasta madre
Monorinfresco with hot-cold alternation, what you need to know
di Alice BudaIs 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… …
- Sourdough starterPasta madre
Single refreshment of the pasta madre for the panettone dough
di Alice BudaIt 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… …
- Sourdough starterPasta madre
Honeycomb pasta madre: how to get it and its characteristics
di Alice BudaHow 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… …
- Sourdough starterPasta madre
Refreshment cycle of the pasta madre: which ones to do and why
di Alice BudaHow 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… …
- Sourdough starterPasta madre
How to read the pasta madre and recognize its defects (introduction)
di Alice BudaHow 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… …
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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… …
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