A Stir The Pots Post

Lievito Madre

by | Oct 22, 2015 | Bread, Fermentation, Sourdough

Often used for sweet breads (like Panettone), here's a technique I had seen Beesham Soogrim try. And more recently, baking writer Sam Fromartz brought it up. You place a firm sourdough in a container of water. Once risen, it is ready to use. It's known as a "lievito madre" in Italy, where sometimes they wrap and tie it in cloth. Regardless, the results were good. 

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