Italian Sourdough Starter – Lievito Madre
Italian Sourdough Starter – Lievito Madre Recipe is made a little bit different from the more well known version. This is a lower hydration starter which also takes longer to produce. But it is well worth it.
So after making a Sourdough Starter that most of us usually use, I decided that I wanted to also give the Italian version, Lievito Madre, a try. A friend explained how it is made, time is needed but it is very easy and straight forward.
what is the Difference between Traditional Sourdough Starter vs. Lievito Madre
When it comes to sourdough baking, there are two popular approaches: the traditional sourdough starter and lievito madre, an Italian-style fermented dough. While both are used to naturally leaven bread, they are different not only in hydration, but also flavor and maintenance.
Hydration Level – for traditional sourdough, starter is kept at 100% hydration, which it is fed with equal parts of flour and water by weight. The end result is a thick pancake like batter. Whereas the hydration level for lievito madre is much lower, usually around 50%, which means it is fed with two times the amount of flour than water. The end result is a stiff dough like consistency.
Flavor differences – the traditional sourdough starter has a tangy acidic flavor, whereas the lievito madre produces a milder and sweet flavor with less tang. This makes it perfect for making sweeter breads such as panettone and brioche.
Feeding the starter – a traditional starter is usually fed every 12-24 hours, of course this depends on the temperature and how often you bake. If refrigerated it can last up to a week without feeding. Mine has actually lasted a few months. On the other hand lievito madre should be refreshed every 4-8 hours during active baking time and kept in an airtight container, this helps prevent strength and prevents acid production.
Which should you use?
If you love rustic sourdough loaves with a strong tangy flavor and you like the idea of a more forgiving and easier process, then the traditional sourdough starter is for you. But if you are looking to bake not just everyday breads, but also enriched, festive breads with a subtle sweetness and light, fluffy crumb, then a lievito madre is your best choice.
How to make it
In a small bowl mix together the lukewarm water and honey, then add the flour and make a non sticky (but a little tacky) dough ball.
Mark with a cross. Then place in a large glass jar, place lid on top but do not close. Let sit in a warm draft free area for 48 hours.
For the next four days, remove 100 grams of the dough, it’s best to remove the top part of the dough which tends to be dry, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.
For the next 7 days remove 100 grams of the dough, it’s best to remove the top part of the dough which tends to be dry, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
Ready to use!
What equipment do you need?
To get everything set up to start, you are going to need, a good quality all purpose flour or bread flour (unbleached), chlorine free water (bottled or filtered), a scale – because I think working in grams is best for bread, a thermometer and a large jar with a lid. The best jar to use is a glass jar with a lid, it’s best to have one that is large enough that you can stick your hand in.
Why is a Natural Starter a better choice?
A natural starter or sourdough starter gives a more intense flavour to your bread recipe. You will also have a better developed crumb, which helps the bread to grow in height rather than width. It also has a better shelf life, this is because of the level of acidity of the dough which tends to inhibit most of the moulds, it also keeps its aroma for a longer period and has a more appealing crust colour.
Some people find (me included) that it is easier to digest because of the transformation of the more complex substances into simpler ones, therefore it makes it easier for our bodies to absorb.
Why make a cross in the dough?
The cross, according to popular superstition, was used to bless the dough of bread and to drive out demons or evil forces that would have hindered the leavening. In fact, it is said that having received from the Pope, the order to bless the loaves, Saint Clare made the sign of the cross on them. So a little Italian superstition never hurt!
What to do when the starter is active
Once the starter is active the first thing to do is give it a name, yes people name their starters. Then you can refrigerate the starter especially if you plan on baking bread about once a week. If you plan on baking everyday then the starter should be kept on the counter. And fed once a day.
How to store the Lievito Madre
Store it in a clean glass or another container that is suitable for food, it should be at least three times larger than the starter. Leave it in the refrigerator until the next use, remember to refresh it every 5-7 days at the most if not using.
How to refresh the starter
Remove the starter from the refrigerator and leave it at room temperature for an hour, if your house is cooler, then extend the time to about 2 hours. Eliminate the top layer of the dough, which may be dry and crusty. Remove 100 grams, add 50 grams of water and 105 grams of flour. knead the dough until you get a compact dough.
Engrave a cross on the dough and place it in the clean glass jar. Let it sit at room temperature until it has doubled (3-4 hours) then place it back in the fridge.
What is the best room temperature for the starter?
The starter should be kept in a warmish room, the best temperature would be anywhere from 70 – 85F (21-30C). Although my house is around 18C and it works just fine.
how fresh should lievito madre be to use
The freshness of lievito madre depends on the recipe and how you intend to use it.
For Baking Bread or Enriched Doughs – The lievito madre should be active and refreshed before use, which means it has been fed and allowed to ferment at room temperature for 3-4 hours or until it doubles in size.
Signs of freshness in Lievito Madre – The appearance should be smooth and elastic and a little firm because of its low hydration. It should have a pleasant, mildly tangy aroma with no off putting smells or extreme sourness. After feeding, it should have doubled or even tripled within 3-4 hours at room temperature. If it hasn’t, then repeat the feeding until it does. You may need to discard some of the dough before re-feeding.
recipe tips
- If the lievito madre has been left in the fridge for more than 5-6 days without a feeding, then it is best to feed it 2-3 times over 1-2 days.
- If you are using it to make enriched doughs such as panettone or colomba or even brioche then be sure that it is well refreshed in order to produce a strong fermentation.
- Having a fresh and active lievito madre will give you the best results in all your baked goods.
If i feed my lievito madre at noon when will it be ready to use and for how long
Usually the lievito madre, in a room temperature around 68-72F/20-22C, will be ready to use 4-6 hours after feeding, it should double or triple in volume and have a mild pleasant smell. If the environment is above 75F/24C then it will probably be ready sooner, 3-4 hours. If your home is cooler (like mine) 68F/20C it could take 6-8 hours or longer to double.
You will know it’s ready when it doubles or triples in volume, feels elastic and soft with no dry or hard spots on it, it should have a mild, slightly tangy aroma. You can test it by dropping a piece of dough into a bowl of water, if it floats, it’s ready for use.
The starter will hold its peak for about 2-3 hours after doubling or tripling in volume. After 3-4 hours it may start to deflate slightly because fermentation will slow down. It can still be used but leavening might not be as strong.
For example if you feed the starter at noon, then it should be ready between 4:00 – 6:00 pm (depending on the room temperature). The best time to use it would be between 4:00 – 8:00 pm, right at its peak and slightly over.
recipe tip
If you don’t use it immediately when it’s ready, then be sure to refrigerate it after it reaches its peak this will help slow down fermentation. It can be kept in the fridge for up to 24 hours and you can use it directly from cold for most recipes. For enriched doughs such as panettone or brioche it always best to use a starter at its peak.
Why is the starter dough discarded?
The starter is discarded so that there is less flour needed to maintain it. If you just added the same amount of flour each time you refresh the starter (without removing any starter), you would eventually come to a point where the added flour is not enough to refresh the starter and it would starve. The starter is not a real starter until you have arrived at about step 9 or 10 and sometimes longer. It takes time for the organism balance to get established.
How Long Can Lievito Madre Discard Be Used?
For longer storage, freeze the discard in an airtight container or freezer bag. It can be kept frozen for up to 3 months. Thaw in the refrigerator before use. Discard kept at room temperature should ideally be used within 6-8 hours of being removed from the starter, as it will continue to ferment and may become overly acidic or inactive. Discard stored in the refrigerator can last for up to 4-5 days, provided it smells pleasant (mildly tangy but not overly sour or foul) and hasn’t developed mold or discoloration.
recipe tips
- If you’re using lievito madre discard in recipes like pancakes, waffles, crackers, or flatbreads (where leavening is less critical), it doesn’t need to be freshly fed.
- Discard that’s 1-3 days old, stored in the fridge, and still smells pleasant (mildly tangy, not sour or spoiled) is perfectly fine to use.
- Discard should not have any mold or an off color. A slight liquid layer (hooch) on top is normal and can be stirred back in.
What to make with discarded starter
Lots of people, me included, would rather not throw away food, (but unfortunately you will have to eliminate some of that starter at the beginning), and that goes for discarded starter. A fast and simple one is frying it, sprinkle with your favourite spices and fry in some oil. You could share it with friends once it is developed or you could make chocolate chip cookies.
I started to use the discard after day 10, or you could refrigerate it and keep adding the discard until you have enough for a recipe (recipes to follow). It is best used within 3-5 days.
How to substitute lievito madre for dry yeast
Approximately 5-6 grams of dry yeast or 12-15 grams fresh yeast which is equal to 100 grams of lievito madre. So if my lievito madre using 33 grams of water and 67 grams of flour, because of the 2 for 1 ratio of flour versus water, then you need to adjust your recipe by using 33 grams less water and 67 grams less flour. Of course rising times will also be longer.
recipe tips
- Be sure to feed your lievito madre before using in the recipe.
- Be aware of the hydration of the dough, if needed add small amounts of water or flour during mixing to achieve the desired dough consistency.
- You will find that there is a milder and more complex flavor compared to yeast-based doughs.
When to add extras to the dough
When adding extras such as nuts or even chocolate chips to a lievito madre dough it is best to add after the first rise, adding them too soon can affect the rise of the dough. Be sure to add them gently, this will help prevent damaging the dough’s gluten structure and will ensure an even distribution. Be sure to use only 15-20% of the weight of the flour.
How to add the mix-ins to the risen dough
Transfer the dough to a lightly floured flat surface and gently press the dough into a rectangle with your finger, the rectangle should be about 1/2 inch (1-2 cm) thick. Sprinkle the mix-ins on top of the dough, then tightly roll up the dough from the long end, then fold the dough like an envelope.
Gently fold the dough a few times to distribute the chips or nuts evenly, be sure you don’t over work the dough as this could disrupt the gluten development. Let the dough rest for 10-15 minutes, then shape into the desired form (loaf, rolls or boule). Cover and let the dough proof as per the recipe instructions.
recipe tips
- Be sure you don’t add too many mix-ins as this can make it harder for the dough to rise and bake evenly.
- Make sure that the nuts and or chips are well hidden in the dough so they don’t burn while baking.
- Try to chill or even freeze the chocolate (20-30 minutes) before adding to the dough, this can help it maintain its shape and prevent it from melting into the dough too soon.
- Be sure to spread the mix-ins evenly so that they aren’t clumped together.
Recipes with Lievito Madre
- Focaccia with Lievito Madre
- Rustic Italian Bread
- Lievito Madre Pizza Dough
- Click here for more recipes
- Lievito Madre Cinnamon Buns
- Lievito Madre Mother in Law Tongues
- Lievito Madre Discard Gingerbread Cake
If you decide to try this Italian Sour Dough Starter – Lievito Madre Recipe, I hope you enjoy it and let me know how it goes. Enjoy! I have quite a few more recipes to follow!
Italian Sour Dough Starter – Lievito Madre Recipe
Ingredients
STEP 1
- 105 grams all purpose or bread flour (unbleached)* (¾ cup + 1 tablespoon)
- 50 grams water lukewarm chlorine free water (85F/40C) (3⅓ tablespoons)
- 1/2 teaspoon honey
STEP 2 -11
- 105 grams all purpose or bread flour (unbleached)
- 50 grams water lukewarm chlorine free water (85F/40C)
*My daughter and I have discovered that a high protein flour (bread flour) with at least 14% protein is what the lievito madre grows best on. When using the LM for baking the type of flour can be the lower protein type of flour.
Instructions
STEP 1
- In a small bowl mix together the lukewarm water and honey, then add the flour and make a non overly sticky dough ball, it should be a bit tacky. Mark with a cross. Then place in a large glass jar, place lid on top but do not close. Let sit in a warm draft free area for 48 hours.
STEP 2
- Remove 100 grams of the dough, it's best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.
STEP 3
- Again remove 100 grams of the dough, it's best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams) place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.
STEP 4
- Again remove 100 grams of the dough, it's best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.
STEP 5
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 6
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 7
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 8
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 9
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 10
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 11
- Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.
STEP 12
- Ready to use!
Notes
Recipe Tips
I would use a jar at least 24 ounces (3 cups) or 680 grams. The dough ball should not be overly sticky although it will be a bit tacky. If it is too dry then add a bit more water. Different flours absorb water differently.How to convert regular starter to Lievito madre?
For example take – 100 g regular sourdough starter feed it with 200 grams strong flour (high protein) and 90 g lukewarm water, mix and knead into a firm dough, it should feel smooth, not sticky (a bit tacky), and hold it’s shape. After 8–12 hours (or when risen), take 100 grams from the centre (remove the top dry part), feed again with 200 grams flour and 90 grams of lukewarm water. Repeat the process after 8-12 hours. After 2–3 feeds it starts behaving like LM. After 3–5 feeds it becomes stable and ready to use.Nutrition
Updated from October 11, 2020
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Take a look st the amount of water for all 3 1x 2x 3 all of them are 31/2 tablespoons of water
Hi Domenic, sorry I don’t know what the problem is.
Hi.
Thanks for a very informative instruktion around LM.
Once i have taken off the 100 gram of starter, what is the ratio to replenish that amount, so I do not run out of starter?
Hi Fredrik, it’s all written in the post. Do you mean when you make a recipe?
Hi, thanks for your reply.
I meant after i have removed the starter i need for the recepie.
F.eks: i have 150 gr of LM to be used.
I need 100 gr for my recepie, which leaves me with 50 gr LM.
How do i build it up so i get the 150 gr again for my next bake?
Or is it better to have 200 gr of LM to begin with?
Do you also have experience with fruktstarter i.e fermented fruit water?
Does it make any difference to the LM
Hi Fredrik, you’re exactly right — if you start with 150 g of lievito madre and use 100 g for your recipe, you’ll be left with 50 g as your “mother.” To build it back up, just refresh it in the usual ratio you keep your LM (for example, that means 50 g starter + 33 g water + 67 g flour = 150 g. This way you’re always back at the amount you need for your next bake without extra waste. It isn’t really necessary to always keep 200 g unless you like having more on hand — many bakers prefer keeping a smaller base and simply building it up when needed. And yes, fruit water is another traditional way to cultivate wild yeasts. It can give your LM a slightly different aroma or flavor at the beginning, but once your lievito madre is established and consistently refreshed with flour and water, it behaves the same as a regular LM. The most important thing is feeding it regularly and keeping it strong. I hope this helps. Take care!
I bought a 50 gram package of dried Lievito Madre powder. I could not find any instructions on how to use it. How would I use this?
Hi Elsie, dried lievito madre isn’t usually added straight into dough like instant yeast, it’s a dormant sourdough culture that needs to be “revived” with flour and water, it should say on the package how to revive it. Let me know. Take care!
Rosemary, I could not find a way to reply to your post, so I am posting a new one. The package containing the lieveto madre doesn’t give any instructions and try as I might, I can’t find any. It does say “Authentic Italian Mother Yeast” but alas, no instructions.
Hi Elsie, ok well this is what I found out,Dried lievito madre isn’t usually added straight into dough like instant yeast; it’s a dormant sourdough culture that needs to be “revived” with flour and water: Weigh the powder for example 50 grams starter mix with 50 g lukewarm water (26–28 °C) + 50 g bread flour (or all purpose), cover loosely and leave at 26–28 °C (78–82 °F) for 4–6 h. Discard half and add fresh flour + water in the same ratio. Repeat one more feeding it sit again 4–6 h at warm room temp. Use the refreshed lievito madre as you would fresh starter. I hope that helps. Let me know. Take care!
Do you think this would work with a gluten free flour?
Hi Gloria, I haven’t tried it with gluten free, but if you do, let me know how it goes. Take care!
Hi, Rosemary! I used your process and King Arthur measure for measure flour, ratios had to change. 105gm flour and 118gm water. I’ve made a decent focaccia from the discard starter, still trying for a decent sourdough bread without adding psyllium husk and other things. I’ll keep experimenting and let you know!
Hi Gloria, thanks, yes let me know. Take care!
Hi, I’m a newbie on sourdough and looking at the ingredients , water yeast n flour. The yeast wasn’t used in the recipe or did I miss something. Thank you.
Hi Maureen, there is no yeast in the ingredients, water, flour and honey. Take care!
Do you have any orher recipes for the discard besides chocolate chip cookies? I have so much!
Also-i am going to run out of bread flour and still have 5 days of feeding left… will it ruin the process if i switch flours??? Help!!
Hi Stephanie, I do have other discard recipes that use traditional sourdough discard, you just add a bit more water, here are the links, and yes you can use another flour such as all purpose. You may need a bit more flour to make a dough ball.https://anitalianinmykitchen.com/sourdough-pasta/ https://anitalianinmykitchen.com/breakfast-crescent-rolls/ https://anitalianinmykitchen.com/discard-soda-bread/ and I do have more I have to post. Hope this helps, take care!
Thank you so much. I am on step11 and should be ready to bake bread tomorrow…I am so sorry but cannot seem to find the baking instructions ? And now what? Step 12 just indicates ready to use🤔
I am not sure i fully understood your instructions. In 1 place you indicate discard is only good for a 3-4 day and in another you indicate a couple months?
How do i make bread and keep the mother? So sorry- first go around and probably picked the most difficult recipe
Hi Stephanie, sorry about that I corrected the discard part. 3-5 days is the best. If you click on the following link it will give you the lievito madre recipes I have so far, I do have quite a few more to post which I will add a new one a week. https://anitalianinmykitchen.com/category/popular/bread/lievito-madre/ .So for example if you make the easy lievito madre bread in the post I tell you how to feed the starter to make the bread. I hope that helps, and no worries, let me know whenever you have questions. Take care, let me know how it goes.
Thanks again for all the pointers… Re discard… when i saw 3-5 days and then 3-6 months I was banking on discard lasting for months in the frige… if my discard is from the last 12 steps (began 18 days ago and now all mixed together)…. Is there really nothing i can do with it but throw away almost an entire bag of organic bread flour?
Hi Stephanie, I would try using it, make something simple like crackers or flat bread. Here is a link for sourdough crackers https://www.kingarthurbaking.com/recipes/sourdough-crackers-recipe, just add a bit more water since Lievito madre is thicker and another link https://www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/. I hope it helps, let me know.
An easy way to use lievito madre discard is to make crackers.
155 g discard
2 tablespoons room temperature butter or coconut oil
Mix the two ingredients until well combined. Spread the mixture on parchment paper and sprinkle with grated Parmesan cheese and a little salt.
Bake at 400 degrees Fahrenheit for 5 minutes. Remove from the oven and cut into squares with a pizza cutter. Bake another 5 minutes and check to see if the crackers are golden. You may need to bake 3 to 5 minutes more. Enjoy!
With gas and electric prices soaring I have my home thermostat set at 59°F. Will this still work in my house or should I wait until temperatures get warmer?
Hi Paula, maybe you should wait a bit, mine is about 63-64F and it works fine. Hope that helps. Take care!
What size jar should the jar be, 8oz 16oz etc.
Hi John I am planning on making a lot more lievito madre recipes this year, and I am redoing my starter and I would actually use a 24 ounce jar. Hope that helps.
Hi!
I was wondering if you had an article about maintaining the starter after it is hit the ready to use stage.
Also, I have seen a few recipes out there using this type of sourdough starter for cinnamon rolls. Do you have a recipe for that?
Hi Christina, the information is written in the post. Unfortunately I don’t have a recipe for cinnamon rolls. Take care!
What is GF flour? Also, what about using fresh milled flour? That’s what I’m using now for regular bread, but want to get back to fmf with sourdough
Hi Cathy, gf flour is gluten free flour. Take care!
Can’t the process be sped by the use of diastatic malt powder?
Thanks!
Hi Daniel, you could if you want, I was shown this way so I use this method. Take care!
Do you have a sourdough bread recipe on Pinterest or is it the Italian bread recipe using this starter?
Hi Gloria, I have this recipe, https://anitalianinmykitchen.com/sourdough-bread/, hope it helps. Take care!
I’m two weeks in. The first week it was light fluffy with lots of bubbles each time I added the flour and water. These last few feedings though it is more of a nice dough consistency. I had been feeding every 48hrs and hadn’t realized I should’ve switched to every 24hrs. Any suggestions?
Hi Ralph, that’s ok you can switch now, it sounds like it is fine. Let me know. Take care!
Hello,
Wondering if using GF flour would produce a similar result. Could you advise?
Hi Lisa, I have never made it with GF flour, but apparently you can, if you try, let me know how it goes. Take care!
What have you made with the discard? I hate to throw all of it away?
Hi Stephanie, I have a cookie recipe with discard and I have a few more to post. Check out this link https://anitalianinmykitchen.com/lievito-madre-chocolate-chip-cookies/ you can also use recipes that use regular sourdough starter discard and just add a bit more water to achieve the correct dough, here are a couple. https://anitalianinmykitchen.com/breakfast-crescent-rolls/. https://anitalianinmykitchen.com/sourdough-pasta/ . I hope these help. Take care!
Hi, thx for recipe. I want to start but i sometimes get called out to work for 3 to 5 days which may interrupt the first dozen steps…can i put starter in fridge while im away?
Hi Dean, I don’t know if it would work if you don’t feed it everyday at the beginning. You could try and see if it will work. But I do think 3-5 days is a lot of days to skip. Let me know if you do try it. Take care!
Hi, my LM is nearly ready to go, weather has warmed up here in the UK so it’s speeding up the process. Is there a set formula for using LM, for example xxx grams LM to xxx grams flour and xx grams water?
I often make an enriched sourdough, with butter and eggs, could I do that using my LM and how do I substitute LM for my normal sourdough starter, is it an equal weight? Would it need to add more water?
Hi Sue, I usually eliminate the top layer of the dough, which may be dry and crusty. Remove 100 grams, add 50 grams of water and 105 grams of flour. Knead the dough until you get a compact dough. Engrave a cross on the dough and place it in the clean glass jar. Let it sit at room temperature until it has doubled (3-4 hours) then place it back in the fridge or use it for a recipe. And yes you will probably need to add a little more liquid since the lievito madre is a stiff starter. Let me know how it goes. Take care!