Panettone Maitenance when not using in production

[Sussan ScoolinaryTeam]

Hi Tracy.

When panettone is not produced daily, it is crucial to keep the starter (or lievito madre) in good condition to preserve its properties.

Here’s a recommendation:

▪️Feeding: Refresh the starter with flour and water in the usual proportions.

▪️ Initial Fermentation: Place it in a proofer or at a controlled room temperature (26-27°C) for 4 hours to activate the yeast.

▪️ Refrigeration: Then, move it to the refrigerator at 16°C (or a similar temperature) for approximately 20 hours.

Alternative if it won’t be used for a longer period:

Switch to a longer preservation method, such as keeping it in a solid format, wrapped in plastic, or in an airtight jar, and refrigerate it at 4-5°C.

Refresh it every 3-4 days to ensure its vitality.

I hope this information is helpful. If you have any additional questions, I’ll be happy to assist you.

Best regards!

[Tracy Henry]

Thanks! So I can put it in the fridge but only for 3-4 days, not a full week? I am going to feed it as Lluis recommended for a couple of months though because I believe he said in order to get a really strong starter you need to do it this way and not store in the fridge for the first couple of months.

[Tracy Henry]

Just to confirm for EVERYDAY maitenance (not the fridge method) not making Panettone but keeping it very strong. Do I take out of the wine fridge (16 degrees) refresh and then put it in a proofer (at 26 degrees) for 4 hours and then back in the wine fridge for 20 hours OR

Do I take out of the wine fridge (16 degrees) refresh and then put back in the wine fridge (16 degrees) for 24 hours?

Not sure what the proper maintenance is for keeping starter strong but not using for production daily?

[Sussan ScoolinaryTeam]

Hi Tracy.

Thank you for your questions. Here are the answers:

Can I store it in the fridge for just 3-4 days, not a full week?

Yes, you can refrigerate it for 3-4 days without any issues. However, as you mentioned, the chef is correct: to develop a really strong starter, it’s best to avoid refrigeration during the first few months and feed it regularly to strengthen it. This is especially important if you want a very active and healthy starter.

Daily maintenance (without refrigeration):

To keep a strong starter without producing panettone daily:

Take the starter out of the wine fridge (16°C) and refresh it with the usual proportions of flour and water.

Place it in a proofer or a controlled environment at 26-27°C for 4 hours to activate the yeast.

Then, return it to the wine fridge (16°C) for 20 hours.

This method ensures the starter remains active and strong, even if it’s not used daily.

Alternative:

If you prefer a simpler approach, you can:

Take the starter out of the wine fridge (16°C), refresh it, and return it to the wine fridge (16°C) for 24 hours.

Although this method takes less time, the first method (with fermentation at 26°C) is more effective for strengthening the starter in the long term.

I hope this clears up your doubts. If you need more help, feel free to reach out.

Best regards.

[Tracy Henry]

Yes it does, thank you so much. One more question on this thread, sorry! Can you please share what exact brand name flour the chef uses for daily refreshments. I am currently using specific panettone flour, Molino Pasini. I am not sure if this is necessary or is OK to use for refreshments. It is a very high protein >14% type 00.

[Sussan ScoolinaryTeam]

Hi Tracy.

At the moment, we don’t have information about the exact brand the chef uses for refreshments. However, as explained in the video (lesson 13), he uses two types of flour: white or all-purpose flour and whole wheat flour. He uses these two flours in equal proportions to feed the sourdough starter.

Best regards.

[Tracy Henry]

Yes that is to make the pasta madre from a liquid starter not for maintaining the starter after it has become the stiff dough. If you could find out for me I would really appreciate it. This is such a finicky bread and I want to use the flours that he is using for maintaining the starter.

[Sussan ScoolinaryTeam]

Hi Tracy.

Unfortunately, at the moment, we don’t have information about the brands chefs use in their recipes unless they mention them in the video or the recipe book. This is mainly because the brands they use are not available in all countries, so specifying brands within the course would limit the recipe to being prepared only with those brands.

As a recommendation, try to find the best ingredients available in your local area or country; that will be the foundation of a great recipe. Follow the instructions exactly as the chef indicates in the course.

Best regards.

[Tracy Henry]

If we had the specific type of flour we could research the protein content, weight, fineness etc and find something comparable.

[Sussan ScoolinaryTeam]

Hi Tracy.

I understand your comments, but that type of knowledge is also acquired through experience, practice, and trial and error, such as learning to work with different types of flour, their classifications, etc. As I mentioned before, this course is categorized as “advanced,” so some information is assumed or not explained in detail.

From our side, we have tried to provide you with the best possible information and address all your questions, but there are some aspects we don’t handle directly. I will forward your feedback to the content team; however, it’s possible that we won’t receive a quick response from the chef, as their time is very limited due to pre-scheduled commitments. In some cases, it can be difficult to get back in touch with them.

As soon as I receive a response from the content team, I will reach out to you again.

Best regards.

[Tracy Henry]

Thank you so much for taking the time. As you know this is an advanced course and the more specific one is with process, including ingredients will only help us better achieve fantastic results.

Thanks again.

[Sussan ScoolinaryTeam]

Hi Tracy.

As soon as we hear back from the content team, we will get back in touch with you.

Best regards.

[Sussan ScoolinaryTeam]

Hi Tracy.

The content team informs us of the following:

The chef uses the “Molino de la giovanna harina panettone” brand.

We hope this information is helpful to you.

[Tracy Henry]

Thank you so very much!!!!

[Sussan ScoolinaryTeam]

Great! If you have any other questions, we are here to assist you.

Best regards.