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… …
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refreshment
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- 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… …
- Sourdough starterLiquid sourdough starter
Dehydrated sourdough starter, how to dry licoli
di Alice BudaHow 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… …
- Sourdough starterPasta madre
Pasta madre in water, characteristics and implications (2/2)
di Alice BudaPasta 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.… …
- Sourdough starterPasta madre
Pasta madre in water, characteristics and implications (1/2)
di Alice BudaWhat 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… …
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When it comes to making bread with sourdough, we tend to prefer the use of licoli (liquid sourdough) rather than pasta madre (solid sourdough). The most common reason is linked to practicality: on the one hand the… …
- Sourdough starterPasta madre
Pasta madre too acidic, when the LAB run faster than the yeasts
di Alice BudaWhat is pasta madre too acidic? What are the symptoms and characteristics of one pasta madre too acidic? What are the consequences in the doughs? And above all, how to fix one pasta madre with this type of problem? What does pasta mean… …
- Sourdough starterPasta madre
Pasta madre too acetic: symptoms, causes, solutions (2/2)
di Alice BudaWhat are the causes of one pasta madre too acetic? As I explained in the balancing guide pasta madre (in five parts), the formation of acetic acidity in greater or lesser quantities depends on various factors, among which… …
- Sourdough starterPasta madre
Pasta madre too acetic: symptoms, causes and solutions (1/2)
di Alice BudaWhat is meant by pasta madre too acetic? What are the symptoms? What are the consequences on the dough? How to recognize it? And above all, how to fix it? As we know the acidity of pasta madre is mainly given by lactic acid bacteria, which – as suggested by… …
