"Lievito Madre" Sweet Fermented Starter
“Lievito Madre” the Italian (sweet) sourdough starter. After 24days it can be used to make sweet dough bread and brioche type of bakery products.
Here is the recipe, need patience as it takes 24days before it will be able to be used.
Day 1 –
200g Bread Flour (high protein)
100g Lukewarm Water
20g Honey
Mix well.
Form a round ball, brush with olive oil and make a crosscut on the top with scissors.
Place in a glass jar and cover loosely.
Keep it at room temperature for 48hrs.
Day 3-
Take 100g of the dough out (early Madre), the rest use elsewhere or disregard.
To that 100g dough, add
50ml lukewarm water
100g Bread flour
Mix well.
Form a round ball, brush with olive oil and make a crosscut on the top with scissors.
Place in a glass jar and cover loosely.
Keep it at room temperature for 48hrs.
Day 5 –
Take 100g of the dough out, the rest use elsewhere or disregard.
To that 100g dough, add
50ml lukewarm water
100g Bread flour
Mix well.
Form a round ball, brush with olive oil and make a crosscut on the top with scissors.
Place in a glass jar and cover loosely.
Keep it in the FRIDGE (not less than 6degC) for 4days.
Day 9-
Take 100g of the dough out, the rest use elsewhere or disregard.
To that 100g dough, add
50ml lukewarm water
100g Bread flour
Mix well.
Form a round ball, brush with olive oil and make a crosscut on the top with scissors.
Place in a glass jar and cover loosely.
Keep it in the FRIDGE (not less than 6degC) for 5days.
Day 14-
Take 100g of the dough out, the rest use elsewhere or disregard.
To that 100g dough, add
50ml lukewarm water
100g Bread flour
Mix well.
Form a round ball, brush with olive oil and make a crosscut on the top with scissors.
Place in a glass jar and cover loosely.
Keep it in the FRIDGE (not less than 6degC) for 4days.
Day 18-
Take 100g of the dough out, the rest use elsewhere or disregard.
To that 100g dough, add
50ml lukewarm water
100g Bread flour
Mix well.
Form a round ball. (no oil no cutting)
Place in a glass jar and cover loosely.
(Can be left at room temperature up to 6 hours (optional) then goes back into the fridge)
Keep it in the FRIDGE (not less than 6degC) for 4days.
Day 22-
Take 100g of the dough out, the rest use elsewhere or disregard.
To that 100g dough, add
50g lukewarm water
100g Bread flour
Mix well.
(no oil no cutting)
Place in a glass jar and cover loosely.
Keep at room temperature for 24hrs.
(should double in size after 24hrs, if not repeat the - day22- process)
Day 23-
Madre can be used to make bread.
Feed as per day22.
Can be kept in the fridge, but make sure its “active” before using it.
Notes:
When baking with Madre, use 150g Madre to 500g Flour.
When Madre is not used for more than 10days, use 25g of honey in the feeding process.
