Typical procedure for Italian sourdough maintenance.
When in use and being prepared for cakes like panettone, this sourdough is refreshed regularly at frequent intervals to build strength (promote high yeast levels). Fed every four hours at 28C, always 1 part lievito to 1 part flour and 1/2 water creating a perpetual hydration of 50%. For panettone, usually three refreshments are made.
When not in use this sourdough aka lievito madre, is stored at a cooler 18C and fed every 12-24hrs. During this time and at this cooler temperature acetic acid tends to build up. A couple of methods exist to counter this build up. One method typical in Milan is to wrap the lievito in cloth a tie it tightly. Another, so called the Piedmont method also used in France is to keep the lievito in cold water.
Lievito v.1.0 – Tied conservation method
Firm, white wheat sourdough, started with raisins and strawberries from my garden. Maintained at 40-50% hydration at 28C and fed three times every four hours before use.
The yeast sleeps overnight at room temperature or for up to a week in the fridge wrapped in cloth and tied tightly to keep it under pressure.
Lievito v.2.0: – Conservation in water bath method
Converted from a regular 100% hydration whole wheat and rye starter…from top left: Mature yeast in water. Crusts peeled, ready for refresh. Mature yeast cross-section. Yeast in water.
About Lievito Naturale / Lievito Madre:
A symbiosis of wild yeast and heterofermentative lactobacillus bacteria. The dominant species, usually L.brevis, genetically very similar to L.sanfranciscensis is capable of producing lactic and acetic acid.
Keeping it warm promotes lactic acid production over the more sour acetic acid. An ideal balance of 3-4 parts lactic to 1 part acetic.
A selection of articles from Dolcesalato:Text in Italian:
- Il lievito naturale: dalla teoria alla pratica (parte I) – Natural yeast: from theory to practice (Part I)
- Il lievito naturale: dalla teoria alla pratica (parte II) – Natural yeast: from theory to practice (Part II)
- Il lievito naturale: dalla teoria alla pratica (parte III) – Natural yeast: from theory to practice (Part III)
- Il lievito naturale: dalla teoria alla pratica (parte IV) – Natural yeast: from theory to practice (Part IV)
What is the gram measurements for your starter using flour, raisins and strawberries? You mentioned feeding every 4 hours for what period of time? How long does the starter take to mature.?
I would love to give it a try this year but need a little more specifics, like a step by step process. I must give you props for an amazing job on the panettone. The best I have seen so far on the Internet.
Thanks Ann
Hi Ann,
If you have a regular sourdough already, it may be easier to convert it. This is a 50% hydration sourdough fed always 1:1 (eg. 100g leaven, 100g flour, 50g water). You’ll need to feed it daily (every 12-24 hours) keeping it at room temperature, wrapped in cloth and tied tightly. It will take at least two weeks to become mature.
Once mature, feed 3 times every 4 hours at 28C before using for cakes like panettone. It must triple in size each time. If not, take an extra 10% leaven on the next feed.
I’m glad you like my Panettone, Thank you.
If you have any more questions, feel free to contact me over at thefreshloaf.com
Thank you so much for responding. I made a lot different kinds of sourdough starters last year, which led to a lot of waste with the excess sourdough. I have some that I have dried out, and some I have kept frozen, however I would like to try it at 50 % hydration and follow your method and see what happens. I did stumble on you at the fresh loaf where I am a member researching panettone. Thanks again.
Ann.