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… …
Tag:
temperature
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- Dough technologyPanettone technology
Panettone baking: techniques and suggestions (2/3)
di Alice BudaIs there an ideal temperature for cooking panettone? And if so, what is it? How to place the panettone inside the oven? What are the variables at play during the cooking phase? What do you need to pay attention to to obtain… …
- 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… …
- Sourdough starterLiquid sourdough starterPasta madre
Sourdough in the refrigerator: general guide
di Alice BudaThere are several methods for starting a sourdough starter, and usually they all consist of a series of more or less detailed and flexible instructions, which guide you step by step towards transforming a simple mixture of water and flour into… …
- Dough technologyPanettone technology
Overheating of panettone dough, why and how to avoid it
di Alice BudaThe correct management of a panettone dough largely involves the correct management of temperatures: from the moment the sourdough is refreshed, to the kneading phase (first and second), to leavening (first and second), to the dough,... …
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The importance of temperature for sourdough is now well known. Although there are still those who underestimate this fundamental component for the correct management of sourdough, there is no doubt that every text and guide on the subject mentions it, giving indications... ...
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Refreshing solid sourdough is often seen as something challenging and time-consuming. Especially from those approaching it for the first time. Unlike liquid sourdough, in fact, it is necessary to get dirty… …
- Sourdough starterPasta madre
Pasta madre at the end of summer: frequent problems and solutions
di Alice BudaThe hardest season Summer is the hardest season par la pasta madre. As already mentioned, the heat significantly affects the rhythm of the yeasts and the balance of the acidity. Even without changing our habits compared to previous months… …
- Baking tools and equipmentResources
Sourdough Home, leavening cabinet for sourdough: pros and cons
di Alice BudaHeats when it's cold, cools when it's hot On the packaging of Sourdough Home, by Brod & Taylor, it says: “Heats when it's too cool. Cools when it's too hot.” Or “It heats up when it's too cold. It cools when it is too hot”.… …
