Pasta Madre recipe

Pasta Madre

Cagliari, Italy
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Age

Unknown year
Color

Country of origin Italy

Taste
& Flavour

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  • 3005 sourdoughs
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Mixture

51%
49%
Liquid Flour Other
Pasta Madre

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Since Unknown

Characteristics

Sweet, fruity, lactic with a little sourness. Do not stick, ideal for Panettone

Taste & flavour

Pasta Madre top shot

Recipe

Starting ingredients

  • 100% Flour
  • 100% Water
  • 1% Honey

Feeding ingredients

  • 100% Flour
  • 45% Water
1
Take 100% of pasta madre, add 45% of water and 100% of flour, mix 10 minutes, remove from mixing bowl, verify temperature (26°C), put at 26°C
100% Flour 45% Water

Working method

1
Mix ingredients, store in a glass container and leave at room temperature until you see any bubbles. It will take about 48 hours. First refresh - take 100 g. of this crop, melt it in water and add 100 g. of wheat flour type 0 or 1. Leave at room temperature for other 24 h. Second and subsequent refreshments - repeat the operations of the first one. When ready, reduce hidration to 45%.
100% Flour 100% Water 1% Honey
Made this sourdough
Lucas Camargo

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