April 4, 2018 - 11:22am
New Lievito Madre
My brand new Mother Dough. Currently it is a stiff starter, but I plan to convert it into a liquid, as it will be easier to feed and also fit more into what I normally make for bread (Ciabatta, plain Italian loaf, Foccacia).
I plan on using this next week (?) to make a Panettone, my fourth (I think) attempt at that difficult bread.
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For me it's like this holy grail of bread making.. I've read many recipes, thought about how I'd go about it.. and seen all the posts.. but I just don't have three to four days to just sit around home and give it try.. the best i can do now is two days on the weekend and it's too short a time given everything I've seen. I think it'll be the first bread I make when I retire one day.. I'll have so much time!
Your starter jar lid is on tight.. I wonder if that means your starter is kept under pressure when it tries to push through the blue lid to escape!
Looking forward to your bake!
Hmmmm....did not even consider that the lid being on is too tight. That's a good point. Thank you for pointing that out.
There is a lot to go into a Panettone; the past four times I have attempted it, I have done so on the weekends, beginning Friday evening, letting the First dough rise into Saturday, then the Second Dough Saturday into Sunday and baking it on Sunday. I live in a very cold climate in the winter months, especially this past winter, and every time there was not enough time for the bread to leaven sufficiently.
I will give it whirl, and post, but I think, retirement would be a great time to really make the best of it!