Pasta madre - working formula for conversion from liquid sourdough starter (Licoli)

Pasta madre is an Italian phrasing for a stiff sourdough starter with hydration percentage ranging from 30 to 50 %.

In order to make a fully leavened and netted, risen, alveolar structure of a Panettone and Colomba crumb it is very much the first ingredient to prepare at least 3 days in advance.

!Tip! Highly recommended is the feeding and strengthening scheme using Strong flour with strength factor W350. In my case, the flour used is Italian Manitoba flour with strength factor W420.

To proceed, take out your liquid sourdough starter of 100 % hydration and leave it to come to ambient temperature (room temperature). At about 22 - 23 degrees celsius give it 2 hours.

Now that the starter is a little awake, let's feed this baby.

The Conversion formula

!The Conversion process to 50 % hydration Pasta madre!

Feeding ratio - 2:2:1* [ 2 parts starter, 2 parts flour, 1 part water]

- 20g starter + 10g water + 20g strong flour (Manitoba)

* Every time you take a portion of starter to be fed, remove the top crusty (dry) layer.

* Feed 2 times every 5 hours, or until it doubles in size.

* To leave overnight, just feed the starter before going to bed and feed again in the

morning. Just take it out to ferment at a colder place.

* Repeat the process for 2 days.

🧜‍♀️ Bagnetto method to remove the acidity

- 1 Litre of warm water 💦 mixed with 1/2 tsp sugar

- leave your starter to soak in sweet water for 30 minutes

Next feeding session to prepare for Grand leavening

- 30g starter + 15g water + 30g strong flour

* Let it double in size

- 50g starter + 25g water + 50g strong flour

* Let it double

- 70g starter + 35g water + 70g strong flour

* Let it Triple.

The Grand leavening of Pasta madre

The last feeding session is a method for building the strength and preparing Pasta madre to be consequently used in a recipe for making Panettone, Colomba and other sweet and enriched doughs.

👑 It's your time to shine now! Make the best of it and don't forget share your experience! 🤩

For good advice, interesting content and inspiration, visit my portfolio 😊

For a recipe on Panettone click here! 😊

Happy day and enjoy the baking journey! ⭐️💙