The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Lievito Madre for Panettone

chrisf's picture
chrisf

Lievito Madre for Panettone

I made a starter from scratch this past summer specifically to use for making panettone. Following directions for refreshment, temperature and hydration I'm unable to get the starter to rise 3 fold in 4 hours. It doesn't even double in that time. I've tried to build this for 3 days to see if it would increase in activity but alas, no luck.

The starter is plenty active for regular bread making, just not high fat breads. The water is tap water from our well; I live in an area that has a lot of limestone formations.

Any ideas on troubleshooting this problem? PH of the water maybe?

thanks,

chris

mwilson's picture
mwilson
chrisf's picture
chrisf

I'll let you know when I try again. Some "life" things cropped up getting in the way of further experimentation.