Lievito Madre
Lievito Madre
Sourdough Starter
This is a recipe for making and maintaining a 100 percent hydration starter (one featuring equal parts flour and water), a process that requires you to follow a feeding schedule to keep your starter active. If you’re not able to keep up regular feedings, you can store your starter in a sealed container in the refrigerator for weeks, then refresh it. When you’re ready to use the starter, you should scale up to the desired quantity: for example, to make 8 ¾ ozof starter for Su Civraxiu, combine 1 ¾ oz of the starter with 3 ½ oz of water and 3 ½ oz of the flour blend.
Ingredients (3)
Ingredients (3)
Instructions
Combine the bread flour (3 ⅔ cups) and whole rye flour (3 ⅔ cups) in a large resealable container.
Combine 3 ½ oz filtered water and 3 ½ oz of the flour mixture in a small glass bowl and mix until smooth; set the remaining flour mixture aside.
Cover the bowl with a clean kitchen towel and let stand at room temperature for 72 hours.
The mixture will smell musty and acidic and there will be bubbles on the surface and around the edges. This is a sign of fermentation.
Place 25 grams of the fermented starter in a small bowl and discard the remainder (alternatively, you can add it to pancake batter and use it for making breakfast).
Add 1 ¾ oz filtered water and 1 ¾ oz of the flour mixture to the bowl and mix well.
Cover and let stand at warm room temperature for 24 hours.
Repeat the feeding-and-discarding process every day at the same time for at least 1 week.
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