This is a follow up to my post in the "Besuschio - The Definitive Panettone" thread, with a bit more detail.
I decided to make a fresh starter for my LM - probably not necessary, but never mind! I followed the instructions at https://www.homebaking.at/sauerteigansatz-herstellen/
using a homegrown organic apple, flour mix of Marriages organic BF and some Italian Manitoba flour (+ a little malt) + spring water.
I left it at 28C and it had doubled in 24hrs, so I followed the next few steps in Dietmar's instructions and after a day or two developed a routine of 50 starter/50 Marriages Manitoba/20 spring water at 28C. This fits nicely in a 300ml cream pot (dry storage), covered with a shower cap. I roll out and roll up the dough about 5 times, shape into a ball and put into a clean pot.
I do this at about 9am and 9pm every day, now with a bit less flour to reduce waste: 40/40/16. pH ends up pretty consistently at 4.1.
After 2 weeks the LM seemed pretty active, so I did the 3 refreshments at m9, e1 and e5. Final pH was a bit high at 4.5, but Dietmar gives a range of 4.3-4.4, so I didn't worry too much.
So next I made the primo in the Kenwood Major with the spiral dough hook. I would have liked to use the IM5, but there wasn't enough dough.
The recipe I followed said to mix the LM with the flour (Marriages Manitoba again) and water and develop gluten. Then add the sugar, then butter, then the yolk. The trouble with this method is that the initial dough was very stiff, so kneading generates a lot of heat and also it is extremely difficult to then incorporate the butter/yolk.
Much better I think to mix LM + flour + water + enough yolk to give a kneadable consistency, knead, then add the rest of the yolk bit by bit and then all the butter, piece by piece.
All in pH was 5.59. Temp was a bit low because of our cold kitchen - about 22C. Even if you attemperate everything, the dough loses heat in the mixer.
I made the secondo the next morning at m11.20 - it was well risen and had a pH of 5.15. Bulk was slow and I eventually baked at e10. I'd put 290g in 300g cases, which I think should have 360g dough in them, so I think I was waiting for some extra rise that was never going to happen.
A couple of sites I like the look of:
That's it - till my next attempt!