Flour suitable for refreshing lievito madre.
|Company / Brand||Product||Alveograph W||Notes|
|Le 5 Stagioni||Tipo “00” Manitoba||> 410||With added gluten|
|Molino Dallagiovanna||Rinfresco Del Lievito Madre||380||Used by Iginio Massari|
|Molino Grassi||00 Panettone||> 400|
|Molino Passini||Panettone||370-390||Used by Roy Shvartzapel|
|Molino Quaglia||PETRA 6384 (PANETTONE)||370-390||Used by Rolando Morandin|
Important qualities when selecting flour for LM:
W > 330, Ideally 380 – Compensate for weaker flours by using a lower hydration.
Type 00 (<0.55% ash) – Essential for ensuring fast acidification that reaches the target pH 4.1.
It is quite essential that the flour used for LM maintenance has a very low ash content. Under Italian law, 00 is defined as a maximum ash content of 0.55%, on a dry matter basis. In North America under AACC standards this would equate to 0.47% ash (14% moisture basis).
Ash, the quantification of mineral (inorganic matter) content affects fermentation by providing a buffering capacity. Problematically, higher ash levels lead to a greater acid load within the starter dough and the rate of acidification is slowed, the pH takes longer and possibly too long to decrease to the optimum 4.1.