The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pasta Madre (Lievito Madre)

rpooley's picture
rpooley

Pasta Madre (Lievito Madre)

So, I've been making Pullman sandwich loaves with my 100% hydration starter and they are great but the faint sourness is a turn off for some kids.  A friend recommended converting my starter into a pasta madre as the base, since the 'washing' is supposed to reduce/remove the acetic acid.

Unfortunately, the discussions about this are worse that the regular sourdough discussions, imho.  The only consensus I can find is that it's kept room temp at 50% hydration, but times between feeding, using, instructions on washing, are all over the map (or in Italian).

Is there anyone who can point me to a reference work or break this down simply?  I mean, Italian grandmothers did this, so it's not like it's building a nuclear reactor.

Thanks in advance.

albacore's picture
albacore

Take a look at my recent blog post  - perhaps it will assist.

Michael Wislon is our resident expert on Lievito/Pasta Madre.

 

Lance

Our Crumb's picture
Our Crumb

Funny you say that.  Michael Wilson posted a link recently to video of a bound Lievito exploding rather violently.  It may not be nuclear science, but they can be nuclear powered.  Panettone can be a heavy lift.

mwilson's picture
mwilson