Can I ask the Lievito Madre 'whisperers' what the consistency is of a healthy LM for panettone use?
I made mine several weeks ago by converting an active liquid starter. Last week I baked a good panettone with it and yesterday I started another run with 3 refreshments (bagnetto at 38C first). The final LM triples in just over 3 hours.
The consistency is a lot like marshmallow in terms of feel and how it tears. The core is not sticky as, interestingly, right after you cut it it forms a dry velvet-like surface. The alveoles are small but I believe this depends on the type of flour, gluten development, lamination, storing etc. The smell is pleasant, alcoholy/fruity with a hint of acidity / yogurt and a subtle 'earthy' basenote.
I use King Arthur bread to maintain and at the final refresh I use 50% KAB and 50% Molino Pasini panettone flour. The pH goes from 4.9 to about 4.25.
Any thoughts, does marshmallow consistency sound correct?
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