Levito madre - the queen of sourdough starter
This video is the first part of a series of videos about probably the most mysterious and capricious sourdough starter in the world, which delights not only with its external beauty, but also with its baking properties. Its management requires a very precise execution of temperature and time regimes, but the result pays a hundredfold if you want to get a product with a very soft and creamy flavor.
In the first video of this series, I will show you how to make levito madre from scratch, as well as how to store and refresh it if you plan to use it for bread baking.
The classic method of making levito madre is to mix good quality flour (such as type 00) and water. This mixture is left to ferment. The process of making levito madre can be accelerated by adding yogurt, fruit puree or other ingredients that help to activate the fermentation process.
50 g ripe fruit puree
300 g wheat flour
120 g of mineral water (it is better to take mineral water with gas, as it contains carbon dioxide, which helps to activate the acidity, which is an essential element in the transformation of the dough into sourdough starter.
Mix everything together and leave loosely covered at 26-28C for 48 hours.
When the mass has doubled in size, take
100 g sourdough starter
100 g flour
47 g water
Mix and leave at 28C until the mass has doubled.
The process should be repeated until the mass has doubled in 3-4 hours at 28C.
00:00 Presentation
00:40 Setting the sourdough starter
03:34 1st refreshment
06:37 3rd refreshment
09:52 4th refreshment
10:47 Weekly feeding of levito madre
11:49 Refreshing before using for bread baking