Italian Sour Dough Starter - Lievito Madre Recipe

4.92 from 34 votes

Italian Sour Dough Starter - Lievito Madre Recipe

Italian Sourdough Starter is made a little bit different from the more well known version. This is a lower hydration starter which also takes longer to produce.

Prep Time10

12 Steps14

Total Time14 10

Course: Dough

Cuisine: Italian

Servings: starter

Calories: 390kcal

Author: Rosemary Molloy

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.

US Customary - Metric

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