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Panettone – Sourdough Starter Maitenance
For the pasta madre (sourdough starter) for panettone can I reduce the recipe way down for in home use or does the volume effect the end results? For example I don’t want to use 2kg of flour everyday for months on end. How far down can I go to keep my starter going strong ? For example can I do 100 g flour, 50g starter and 50g water daily at a home level?
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3 Replies
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Hi Tracy Henry.
Yes, you can reduce the amount of sourdough starter for home use without affecting the results, as long as you maintain the proper proportions and handle it correctly. The key to keeping it strong is to feed it regularly and maintain optimal conditions (temperature, timing, and feeding frequency).
For panettone sourdough, the typical proportions are:
1 part active starter
2 parts flour
1 part water
Your example of 100 g of flour, 50 g of starter, and 50 g of water works perfectly to keep it strong at a home scale.
▪️Keep in mind:
If you plan to use it for panettone, it’s crucial to maintain its strength and control the acidity. It’s recommended to refresh it 2 or 3 times a day as you approach the baking phase to ensure its vitality.
Always make sure it is well-fermented and has a slightly sweet and milky aroma, not acidic.
This approach will allow you to maintain an active starter without wasting large amounts of flour.
I hope this information is helpful.
Best regards!
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Great, thank you so much! Invaluable course!!
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Hi Tracy Henry.
Great! If you have any other questions, feel free to reach out, and I’ll be happy to help you resolve them.
Best regards.
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