Mother Yeast
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About :
In this video I show you, in the first part, how to transform the sourdough into sourdough and in the second part, how to keep the sourdough. The first part only has to be done once. Once you have your sourdough in the fridge, you only have to do the second part. The second part consists of 4 processes: bagnetto, refreshing with water, refreshing with dry and last 3 refreshings and storage. For this last step we use the same sourdough that we divide into two parts: one we feed it to make the panettone and another we feed it to store. Throughout the process I have used a mix of 85% high-strength Manitoba flour and 15% traditional stone-ground Zamora flour to make sure that the bacteria and yeast have enough food (Manitoba is too refined and can inhibit fermentation in the long term). Follow me on IG: www.instagram.commrtnirene ______________________ On this video I'll show you to make lievito madre from regular sourdough in the first part and its maintenance in the second part. You'll only have to follow the first part eleven. When your lievito madre is in storage, you can start in the second part. Second part has 4 processes: bagnetto, wet feed, dry feed and 3 last feeds and storage. For this last step you'll use the same lievito madre split in two. Feed one to make panettone and feed the other to storage. All along the process I used a mix of 85% Manitoba flour and 15% stone ground flour. This way I make sure that yeast and bacteria have enough food available (Manitoba flour is too refined and might inhibit yeast and bacterial growth in the long run) Follow me on IG: www.instagram.commrtnirene
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