-
Sourdough starter for panettone
Hi, I was wondering if I can use the sourdough starter(rye flour )I have it from more than 3 years and use it as the base for second and third refreshments?
thank you so much
-
5 Replies
-
another questions please, can I use different kind of sugar like coconut sugar or date sugar?
Csn I use the stand mixer dough hook?
thsnk you
-
Hi Suha Hassan.
The recipe for panettone calls for regular granulated sugar. However, you can substitute it with coconut sugar or date sugar, but keep the following in mind:
Both types of sugar have a more intense flavor than regular granulated sugar, which could alter the final flavor profile of the panettone. Granulated sugar helps create a specific texture in the panettone. Coconut and date sugars contain more moisture, which could affect the dough’s hydration, making it stickier or requiring adjustments to the liquid in the recipe.
If you want a result very close to the traditional version, it’s better to use regular granulated sugar. If you decide to experiment, I recommend starting with a small amount or a blend of sugars.
Regarding the use of a dough hook: yes, you can use the stand mixer’s dough hook, but it’s important to adjust the kneading time. Arm mixers work more gently and generate less friction and heat, which is ideal for enriched doughs like panettone.
The stand mixer with a dough hook generates more friction, which could heat the dough and impact gluten development.You’ll likely need to reduce the kneading time. Work in short intervals, monitoring the dough’s temperature (it shouldn’t exceed 23-26°C). Stop kneading once the dough becomes elastic and passes the windowpane test.
I hope this information helps.
Best regards.
-
-
Hi Suga Hassan.
Rye sourdough has different characteristics compared to one made with wheat or whole wheat flour, especially in terms of flavor (more acidic) and fermentation (rye is usually more active). This could affect the final result of the panettone, which traditionally has a milder flavor and a very specific texture.
In this case, the recipe specifies a particular process to create the sourdough starter because it is designed to ensure a balance of flavors, structure, and fermentation. While your rye sourdough may work, following the recipe exactly might be more reliable if you’re aiming for a result very close to the original.
If you decide to use your rye sourdough, make sure to test it on a small batch first to see how it performs in the recipe. As a recommendation, you could do a couple of additional feedings using wheat flour before starting the panettone process. This will help the microorganisms adapt and reduce the acidity.
We hope this information is helpful.
Best regards.
-
thank you so much
-
-
Hey there Chef Suha!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
I hope Sussan’s answer helped you. Please let us know if it did.
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score 250 Scoolipoints!
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
Log in to reply.