The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Panettone advice

seyfades's picture

Panettone advice

Pasta madre advice please

I’m in the process of converting some of my 100% hydration starter into pasta / levito madre to make panettone. 

I’ve been feeding my starter every 12 hours at 40% hydration (100:40:100) and I’m on day 4; I know I need to feed it 3 times at 4 hours interval on the day I’m making the first dough but how do I know when it’s ready for this stage?

This is after my refresh this evening

mwilson's picture

When it can triple in volume in 4 hours or less then it is ready to be locked into the typical maintenance procedure.