Pasta madre also referred to lievito madre, a stiff/firm sourdough starter used widely in leavening of enriched dough such as panettone, pandoro etc.

Below is my maintenance schedule. It is subject to change if I find my pasta madre needs more tweaking.

Day 1 6pm
*Remove pasta madre from fridge
*Bagnetto for 15mins
*Dry refreshment
*Store in chiller at 7pm

Day 2 3pm
*Remove pasta madre from chiller (20 hours in chiller)
*Water refreshment
*Store in chiller at 3.30pm

Day 3 11.30 am
*Remove pasta madre from chiller (20 hours in chiller)
*Dry refreshment
*Store in chiller at 12pm

Day 4 8am
*Remove pasta madre from chiller (20 hours in chiller)
*Dry refreshment, leave at RT 2830C for 3.54hr

Day 4 12.30pm
*Split pasta madre into 2 parts
*Part 1 Dry refreshment, leave at RT 2830C for 3.54hr
*Part 2Dry refreshment, store in fridge


Day 4 5pm
*Dry refreshment, leave at RT 2830C for 3.54hr

Day 4 9.30pm
*Pasta madre triples and ready to be used

請記得開啓中文字幕 cc)

第一天 下午6點
冰箱取出酵母
浸泡糖水15分鐘
乾性喂養
下午7點收進酒櫃

第二天 下午3點
從酒櫃取出 發酵20小時
水式喂養
下午3點半收進酒櫃

第三天 上午11點半
從酒櫃取出 發酵20小時
乾性喂養
中午12收進酒櫃

第四天 早上8點
從酒櫃取出 發酵20小時
乾性喂養
室溫下2830C發酵 3.54 小時

第四天 中午12點半
把酵母分成兩份
第一份 乾性喂養室溫下2830C發酵 3.54 小時
第二份 乾性喂養放入冰箱冷藏

第四天 下午5半
乾性喂養
室溫下2830C發酵 3.54 小時

第四天 晚上9點半
酵母膨發三倍準備使用在麵糰攪拌


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