Italian Bread Recipes - A Lievito Question
Whenever I browse Italian bread recipes, they all seem to use either lievito di birra, which is standard bakers yeast (fresh or dry), or lievito madre.
In the past I have dutifully refreshed my LM starter many times to get it in peak condition - a tedious process - before making the bread. However I am now wondering if it is really necessary to use LM in most recipes.
I accept that there are certain products or processes that need it, eg panettone or biga, but is it required for everything else? Perhaps the recipe would work just as well using my standard sourdough starter?
Indeed, maybe the Italians think this way too, as there appears to be a starter known as licoli "Lievito Madre a Coltura Liquida". This seems to be made at 100% hydration; on the other hand it is often started off with raisins, so is it more of a yeast water?
I look forward to enlightenment!