The time has come! After several tests and experiments, I can 100% confirm that my lievito madre (or pasta madre, or LM or PM, you’ll see both in this post) is healthy and ready for the “grandi lievitati”!
This is a long post, so buckle up! Get some water, a couple of snacks, and let’s get to it!
In this post, you will find all the problems that I encountered with my pasta madre and how I fixed them one by one. You will also learn how certain factors affect the pasta madre and why from a scientific point of view.
After four months of insanity over the wellness of my lievito madre I have finally brought it back to full strength. Itโs been a long journey full of troubleshooting and note-taking. I can now conclude that it wasnโt a single problem that was causing the LM to be weak, but several that I had to fix one by one.
A few pointers and clarifications
I started the LM with fermented apple water and from there I built a liquid starter (100% hydration). Then I converted it into a 35% hydration starter. You can check this post to see how I did it.
I’d like to remark that Pasta Madre is not just a stiff starter, itโs a low hydration stiff starter with very particular maintenance conditions and a very specific way to prepare it for baking. This method promotes very specific strains of bacteria and yeasts in a very specific ratio to keep a very specific pH.
Pasta Madre has an incredibly strong fermentative power that’s able to ferment dough with an incredibly high amount of sugar, butter, and egg yolk (substances that can inhibit the growth of bacteria and yeast and hinder gluten development)
Panettone, Pandoro, and Colomba di Pasquale are the holy trinity of pasta madre baking. They undergo long fermentations that due to the specific methods designed for pasta madre, the dough does not develop any acidity.
Pasta madre vs stiff starter
For example: If youโre reading this, Iโm pretty sure youโre familiar with โthe lievito madre must triple in 3-4h at 28C three consecutive times before itโs ready to make panettoneโ
If your lievito madre can do that, then itโs mature and ready to prepare the primo impasto (the first dough). However, letโs say that you prepare a stiff starter at 60% hydration. If you compare this stiff starter with pasta madre, you put both in a chamber at 28C and let them ferment, I assure you the fermentation speed will be COMPLETELY different.
Therefore, the โtriple in three hoursโ rule for the pasta madre cannot apply to this 60% hydration stiff starter. And the triple in 12h rule for the primo impasto will not apply either because a 60% stiff starter does NOT behave the same as Pasta Madre. Keep in mind that artisan recipes and methods to make Panettone the Italian way are designed to be used with Pasta Madre.
Letโs start from the beginning
When I first started my LM I was using W380-400 Manitoba flour from Molino Caputo, but I ran out if it and I had to buy more. The new flour I received was W400 Manitoba flour from Molino Grassi.
When I changed the flour, the first thing I noticed was that the new flour needed more than 35% of water. It was impossible to incorporate all the flour. So, I started to add a little more water. Until I was using 40% of water. That extra 5% messed the whole bacteria/yeast ratio. Why? Letโs talk about โwater activityโ.
Water activity and what it means in food
In Food Science, water activity is a very important concept. The FDA defines water activity as โthe ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditionsโ.
The water activity of pure water is 1 and itโs the maximum possible value in a 0-1 range.
In essence, water activity is a way to quantify how much water there is in a particular sample, and based on that number we know which microorganisms could grow in that sample. This is particularly important for all fermentation operations, shelf-life studies, etc.
Water activity in my lievito madre
Back to my pasta madre; now you understand why that extra 5% of water I was adding created an unbalance between the Lactic Acid Bacteria (LAB) and the yeasts in the culture. The water activity changed and it either promoted other strains of bacteria to grow or a faster proliferation among yeast strains. Or maybe even both things happened.
What was clear was that the higher water activity wasn’t promoting the best environment for the microorganisms that should be in lievito madre. In a healthier LM this wouldn’t have been such a problem, but there were other factors affecting it.
Problem #1: Alterations in the water activity of the lievito madre
Cause of the problem: impatience while incorporating flour
Solution: patience! I started to let the PM rest for a few minutes after I managed to incorporate the flour. Like a little autolyse. I went from needing 40% of water and struggle to a 35% and no problems.
Effect of flour in my lievito madre
As I mentioned, I had to change the flour I was using because the website I was buying from changed the supplier. The new flour was SO STRONG! Strong flour must be the best for panettone, right? WRONG.
Manitoba flour comes from a type of hard wheat with higher protein content. However, in order to have that high protein content, the flour has to be very refined and stripped off as much bran as possible. But this process also takes some of the nutrients of the flour away. Nutrients that the bacteria need to be able to perform their biological activitiesโฆ See where I’m going?
It seemed as if my LM wasnโt getting enough nutrients every time I refreshed it, which caused a progressive loss of fermentative power. I was, unknowingly, starving my LM to the point of almost zero strength.
The smell told me there was some fermentation going on, probably from the yeasts, but it barely grew, it didnโt have the crumb-like inner structure, and it didnโt even float in the bath after 24h.
Problem #2: starvation of my LM
Cause of the problem: lack of nutrients in the flour.
Solution: A mix of flours with a less refined flour that would provide more nutrients.
Lack of nutrients in the flour
Talking to my friend Kel (@wonky.loaf.of.sourdough), she pointed out that maybe the flour was, indeed, too refined. And she was right! That night, when I was about to throw away the LM and start from scratch, I decided to do one last experiment. I refreshed the LM and put it in the fridge, and with the discards, I created a sibling, which I fed 80% of Manitoba flour and 20% of King Arthur bread flour.
In about 12h it was floating and showing signs of life. 12h is a long time, but previously, my LM wouldnโt float after 24h. So, this was clearly the 1st win!
Since that moment I always feed my LM a mixture of flours. I tried 15% of bread flour but it showed lower activity, and I tried also 25% of bread flour but after a feeding cycle I lost a lot of LM, it disintegrated very fast. Once I ran out of bread flour, I started to use King Arthur High Protein flour or King Arthur AP flour, whichever I had at the moment.
The second feeding went even better, in 3-4h it was floating and happy. It smelled so well, it was spongy, it was getting healthier! Or so I thoughtโฆ It was better, but not 100% there. While this was definitely the major problem, there were still lots of things I wasn’t doing right.
Small changes made all the difference
I used the LM to bake a few loaves and it worked well. I tried to make sandwich bread and the dough rose well too. But when I used it to make brioche it was extremely difficult to incorporate all the butter. This is usually a sign that something is not right.
I also noticed that the loaves I made with LM had large lumps that didnโt disappear after baking. The dough wasn’t absorbing the LM and it wasn’t fermenting, because the lumps didn’t puff up while baking.
At this point I was using the 80-20 mix of flours, 35-37% of water and I was rolling the dough with my pasta maker. The temperature of the house was around 66-69F. The temperature was adequate, the flour was adequate, the hydration was adequateโฆ
Again, Kel to the rescue! She suggested that maybe I was rolling the dough too thin and I was working the gluten too much.
The reason I was rolling the dough with the pasta roller was plain laziness! At this point I had been refreshing the PM once a day for several weeks, it became a tedious task. The pasta maker made the process much faster, but I was compromising the gluten.
Effect of gluten in my lievito madre
The temperature, flour mix, and hydration were good, and in the conditions necessary to promote proper fermentation. However, the dough structure also plays a role.
When I started to roll the dough with the pasta maker, I developed to gluten too much. To the point were 1) the dough was too thin and extremely elastic, making it easier to roll it very tight before putting it in the water bath, and 2) the gluten was so developed that after a feeding cycle, the part touching the water was degrading much faster.
I believe that by working the dough with the pasta maker and rolling it too tight, the oxygen availability in the core of the LM was low, which probably led to a proliferation of yeast and a change in the metabolic pathway of the microorganisms; which led to the development of a different aroma profile and higher production of acetic acid. It was making the dough sourer than it should.
Gluten structure vs development of aromas
A tight LM also meant that all the volatile components released during the fermentation didnโt have a place to go, the dough was so tight that they couldnโt move much and they probably were kept in the core of the LM instead of flowing into the water bath. This too increased the acidity of the pasta madre.
The part that was touching the water, disintegrated much faster. The layers were so thin that after a few hours in the water they dissolved. So, the center part was too dry and the outer part too wet.
I learned that rolling the dough too thin and too tight is detrimental to the dough in the long run. At the beginning you might not feel the difference and the smell changes so very slightly that you donโt even realize itโs becoming sourer.
Once I started to roll the dough by hand, the smell started to change, and it got much better in just 2 feeding cycles. The looser structure helped the LM develop a much better crumb-like core.
Problem #3: The dough was still showing signs of weakness and the smell wasnโt great yet
Cause of the problem: machine rolling affected the fermentation by affecting the gluten structure.
Solution: go back to hand rolling
Effect of maintenance temperature
I had spent 4 months like a doctor trying to figure out the disease of the patient. I didnโt know what was happening, so I started to rule things out. At this point I was pretty confident the LM was healthy, and the best way to test how the LM is doing is by trying to make panettone.
Everything was looking right, the hydration, the flour, the rolling methodโฆ the house temperature was a bit higher but it shouldnโt be a problem, should it? WRONG but I didnโt know it yet…
One day I woke up early, I had done the bagnetto the night before, and I started to do the 3 refreshments to prepare the LM for panettone. So that day I prepared the primo impasto and let it ferment for 12h at 28C.
At most, the primo impasto should take 14h to triple. But mine barely doubled in 15h
Obviously, my lievito madre was not ready yet. I should have known, as 4h after the last refreshment it wasnโt even floating, it hadnโt tripled in size either, but I was so eager to try to make panettone that I ignored the signs. I didnโt proceed with the secondo impasto, there was no point (I made waffles with the dough, thereโs no dough that a waffle maker canโt fix!)
Effect of pH on my lievito madre
After the panettone fail, I decided to taste the LM on each refreshment (I shouldโve done it earlier and more often), it was the only thing I hadnโt test yet, the flavor. And OMG! The dough did smell acidic but nothing too weird. But the taste? It was spicy, vinegaryโฆ it was super sour!
As it appears, those warmer days, once again, disrupted the equilibrium between bacteria and yeast during the maintenance refreshments. And I believe the warmer temperatures helped in the proliferation of yeasts that led to a drastic increase in the production of acetic acid and a pH unbalance.
pH is one of the factors that affect the survival conditions of the microorganisms. If the pH changes, so will the strains of microorganisms that can grow in that environment.
In need of a deep cleanse
The LM needed to be purified. I decided to do a bagnetto and then I proceeded to do the refreshment as usual. But this time I added 4% of egg yolk to buffer the acidity and help reestablish the microorganism colony. It worked wonders! (This is a technique suggested by Italian Maestros)
I only used egg once, the following days I only use flour and water and I made sure the water bath was at 4C so with the warmer temperature in my house I could keep the LM temperature at bay. The acidic taste got milder and milder until one day I tasted the LM and it was just PERFECT. It had a hint of acid, and a hint of sweetness.
The smell was HEAVENLY. It smelled alcoholic, but with a little bit of acetic acid, and something sweet. Overall it was a very very very pleasant smell. The kind of smell that you just know is right.
Problem #4: a drastic pH change
Cause of the problem: higher temperature during maintenance feeding cycles disrupted the yeast:bacteria ratio again.
Solution: purification step with egg yolk in one refreshment and cold water for the bath to compensate for the warmer temperatures.
Finally: the panettone test
I tried to make panettone again, this time pretty confident because the smell was SO GOOD that I just knew that was how it was supposed to smell (and taste!)
It was just amazing how much better the LM grew during the 3 preparatory refreshments. Even more so when I made the primo impasto. It barely had any lumps of LM in the dough, and the ones it had were very small. The dough absorbed the butter and egg yolk beautifully! (if the pH is not where it has to be, itโs difficult to for the dough to absorb fats). Even the gluten was formed differently. I could tell the pH of the LM was exactly where it had to be.
I finished the primo impasto at 9:30 pm and left it at 28C overnight. Next morning, just 11h later, it had already tripled.
I cannot express the happiness I felt when I saw it. Every time I try to make panettone, the night of the primo impasto I canโt sleep. Iโm nervous it wonโt rise. But that night I slept well, because I knew the LM was healthy.
It worked! Panettone on the way!
So that day I proceeded with the secondo impasto and made the panettone. And I cannot tell you how amazing the secondo impasto was. The dough was super silky. I can tell it had been my very best gluten development so far. The windowpane test was just incredible (You can see it on my highlights on my Instagram).
After 4 months of frustration, experimentation, speculation, and research. I can finally say that I brought my LM back to its healthiest life. Actually, not back, because it has never been this healthy before.
If anything, working with my pasta madre has been a humbling lesson and a reminder that this is science. Once I started to work with my pasta madre as I would with a project in the lab, things started to change, I started to see the problems and mistakes I was making. And I’ve learned so much!
Acknowledgements
If youโve made it this far, Iโd like to thank you for reading all this. And if youโre struggling with your pasta madre, I hope my experience can help you in your journey.
Also, Iโd like to say thank you so much to all of you who followed this journey and gave me ideas or simply asked about my LM. Brainstorming with others is always better! And thank you to my friend Kel. Without her nerdy mind, I probably wouldnโt be here today, with a healthy pasta madre!
#missionpanettone is now stronger than ever!!!
Happy baking!!
Maria
This post contains affiliate links and any sales made through such links will reward me a small commission โ at no extra cost for you โ that allows me to keep running this blog.
Hi Maria, thank you for such interesting post on pasta madre. Would you please share what flour you use (brand) to feed the pasta madre and making panettone? Thank you so much.
Hi Margaret, sorry for the late response, and Happy New Year!
I use Caputo flour for panettone, I found it from a vendor on Amazon although I haven’t seen it for a while. I tried to make a Veneziana using King Arthur flower “Sir Lancelot” (it has 14 something % of protein) and I managed to bake it but it was very delicate compared to the Italian flours. Hope this helps!
I am chemical engineer and I love your scientific approach. It gives me a new and comprehensible insight into sour dough reactions. Thank you so much Maria!
Hi, Maria, thank you for sharing your experience and method of preparing LM. I did a few panettone last December and I am very happy with the result even though I only used Manitoba bread flour which was only available in my area. I kept my LM wrapped in cloth in the fridge for 1 month now. Tried to do the maintenance process for a couple of days now, my LM is tasted a bit more sour today. I fed it 6 hrs later after it tripled (4 hrs) in room temperature 27ยฐc (I am getting lazy) Could it be the reason (long intervals) that caused the sourness? Before I used to fed it every 4 hrs once it tripled and it turned out well without much. What should I do to reduce the sourness now? Feed it once it tripled in size? I am not baking panettone for the time being but only for maintenance. Should I soak it in water and once rises, transfer to the fridge 4ยฐc ? Do I need to cover the lid of the container or without lid?
Thanks in advance.
Sincerely yours
Aldrina
Hi Aldrina,
You have a couple of options. You can do a bagnetto and see if that reduces the acidity. If not, you can increase the flour:LM ratio to make it ferment slower (you don’t want to keep feeding it all the time lol). I’d also recommend finding a colder spot if it’s possible. You can even refresh your LM and put it in the fridge for a couple of hours and then take it out and let it continue fermenting (I’ve done this when my house was warm and it worked well!). If after all your attempts it’s still too sour, you can add a little bit of egg yolk in the next feeding. The yolk will buffer the acids.
If you’re just maintaining you can feed you LM 1:2 LM:flour and put it in the fridge right away (either in water or wrapped in a cloth, whichever you prefer) and keep it there for up to 2 weeks. Then, whenever youwant to bake again, you take it out, leave it on the counter for 6-12h (I do 12 but my house is colder than yours hehe), then proceed to do maintenance feedings (with a healthy LM 3 or 4 feedings are enough before going for the 3 refreshments and first dough. Hope this help!!
Hi, Maria, thank you for sharing your experience and method of preparing LM. I did a few panettone last December and I am very happy with the result even though I only used Manitoba bread flour which was only available in my area. I kept my LM wrapped in cloth in the fridge for 1 month now. Tried to do the maintenance process for a couple of days now, my LM is tasted a bit more sour today. I fed it 6 hrs later after it tripled in room temperature 27ยฐc (I am getting lazy) Could it be the reason (long intervals) that caused the sourness? Before I used to fed it every 4 hrs once it tripled and it turned out well without much. What should I do to reduce the sourness now? Feed it once it tripled in size? I am not baking panettone for the time being but only for maintenance. Should I do soak it in water and once rises, transfer to the fridge 4ยฐc ? Do I need to cover the lid of the container or without lid?
Thanks in advance.
Sincerely yours
Aldrina
Hi Maria,
I have been reading your blog for a while and I have to say your blog has been very helpful!!
So lately I have tried to make my very first past madre and it has been almost three week. Since the last couple of days it has started to float in water within the first hour. Today I try to refresh it 2 times and gets triple every time as well.
However, I have been having trouble to roll a smooth PM since the day started floating within an hour ( never had this problem before and I am using the same flour)
My PM always looks like a ragged dough after I rolled up and I have tried more water ( I used to put 32-35% % now up to 40% still looks the same). I have also tried to rest the dough in between rolling as well.. nothing helps and I am wondering if you know what went wrong?
Thank you for your time
Cheers
Gladys
Hi Gladys,
Sometimes the extensibility and elasticity of the dough are affected by the different compounds that sourdough releases. I’m not sure how your process goes but try to control the temperature, it shouldn’t be too high. Ideally, 18-20C is a good place to work with. I’d say be careful not to let it go higher than 23C (I had similar issues during summer times). If your PM is too active it might be accumulating some things that are affecting the gluten. Keep in mind that being too active is not always a good sign, since it could mean the bacteria and yeast communities are unbalanced. Taste your PM every now and then, it can give you an idea of how it is. If it’s too sour almost spicy or if it’s more cheesy… It should taste a bit sour but nothing that stings your tongue.
Thanks for sharing all this. A lot of blogs/articles out there do not share much about reasons for failures and this has been incredibly insightful!
I have a question about your earlier statement in one of the comments above about additional feeding (4-6x) before the 3 mandatory refreshment. After each feeding, do you keep it in a 15-18C temperature for 24hours
before refreshing again? I keep mine in a 4C fridge temperature so i’m wondering if it’s still ok to refresh in 24 hours timeframe given that mine is at a cooler temperature and there should be lesser activity as compared to 15C-18C
Hi Sheila. If you’re not planning on baking any time soon, you can keep your pasta madre in the fridge and feeding it once a week. But if you want to bake, you should keep it at room temperature to regain strength before the 3 prep refreshments. That can be anywhere between 4 or more feedings (depends on how long it’s been in the fridge etc)
Hi Maria, thanks for the quick response and sorry if this sounds noob.
Just wanted to clarify further so I understand you correctly. When you say keep at room temperature to regain strength before the 3 prep refreshment, say i remove it from the fridge today, give it a feedand i leave it at RT for 3-4h and then feed again etc? This could effectively be 3 feedings in a day before the 3 prep refreshment. am i reading this correctly?
not sure if it’s also of use, but my RT is a constant 30-31C.
Feedings every 3-4 are only when you’re preparing to bake (the refreshments). The rest are maintenance feedings, just to keep it alive. with a 1:1 ratio that can be anywhere from 12-24h at 15-20C. Since your temperature is too high you might need to play around with ratios, using cold ingredients etc. Or it’ll be very difficult to maintain a healthy PM. You can feed it more than twice a day but that’s going to be a lot of flour and work every day ๐ I’m afraid you’ll need to play around and find a maintenance method that works for you in that temperature hehe
Thank you Maria, for this very helpful post.
I have been baking sourdough breads for ages, but only recently started hearing about lievito madre. I have been struggling to understand exactly what it is. In my search I have come across a lot of unclear, and/or miss information on the topic. Your post is so clear, and in-depth, thank you for sharing it! I am now so curious. I may have to try and cultivate my own lievito madre. ๐
Thank you so much!! Lievito Madre is definitely a journey, with lots of things to learn. good luck if you decide to start your own! ๐
Hi, thanks a lot for all these informations, very useful when trying to learn alone ๐
One question : when you do the 3 refreshes for panettone, do you put the dough in the water ?
Some make a ball and a cross on it.
Which method is the best ?
Thanks
Mike
Hi Mike! Usually, if you keep your PM in water, you do it in water, and if you keep it bound you do the ball with the cross. However, you can mix it up. Some people do the first in water and ball and cross for the next two refreshments, some people keep their PM in water and then do the refreshments in dry… I have tried all refreshments in water and all dry (keeping my pm always in water) and I haven’t found any difference as long as my PM is healthy. I think that is the most important issue. If it’s healthy and strong, it’ll probably do well regardless the method. With that being said, I think the dry method (ball and cross) is less messy and a bit faster than putting it in water, which is good if you want to avoid starting the primo impasto too late hehe
Maria, my primo impasto didn’t even double. Reading this post I understood that the madre was too weak. Anyways, can I correct adding some dry yeast on the second impasto? Try to save it somehow…
Oh goodness, I got here so late. So, when making panettone, there are several signs we need to look at to see if our dough will be able to rise. First is the PM, if it doesn’t triple in 4h at 28C the 3 times you refresh it before starting the primo impasto, then it’s weak, you shouldn’t proceed with the primo impasto. If then the primo impasto doesn’t triple in max 14h, don’t proceed with the secondo impasto. I guess you can add yeast to save it, but I will overpower the PM and I don’t know how it’ll go. However… You don’t have to throw away the primo impasto, I had problems with my PM in the past, and when the primo impasto didn’t work, I made liege waffles with it! if you have a waffle maker it’s the best option, and it makes delicious waffles!!
Thank you – this has been a very interesting read and in good terminology to understand.
You’re so welcome! I’m glad you enjoyed it! ๐
How do you refresh the pasta madre that is tied and kept in the fridge at 4C? What is the temperature of the bagnetto for it? And how many refreshes until ready to do the 3 consecutive refreshes?
I guess is the same method but instead of in water just wrapped up. I’d pay attention to the ratio of LM and flour, if you plan to keep it in the fridge a long time you will need more flour. And the water always depends on the flour you use. The bagnetto also depends on which method you follow, people do it at warm temp, others at room temp. Some people do 20 mins baths, others 30mins.. And before you start making panettone, that’s something you need to evaluate by looking at your PM. If it’s sluggish it might need more feedings, if it’s very active maybe you can try and bake.
hi, i’m so happy that i found your post as i’m still strugling with my PM, i made a perfect panettone once then i wrapped the PM and stored it in the fridge for a week.
few days ago i decided i wanna make it again so i refreshed it for 3 times and made the panettone but it did rise perfectly and it was not very fluffy so i assumed it needs to be refreshed more! to loose its acidity maybe!
i started the day after buy feeding it 40%, but it in water, it was floating after 1 hour, i did it again and left it over night, the day after i fed it 3 days to start making panettone
my q here is, was all that right ?
Hi! Sorry for the late reply, for whatever reason I didn’t get notifications for many comments. So, When it’s been in the fridge I like to give it a few days to acclimate before I start the panettone dough. Probably 4-6 feedings before the 3 refreshments. And because I want to not only have an active PM but with the exact acidity, I am very strict with the feedings and temperature of the environment. With that being said, the panettone by itself is a complicated bread, so maybe the problem wasn’t the PM but your technique while making the dough. I don’t know if that’s the case though, I’m just saying because it was one of the things I also need to improve ๐
Concerning to the “Lack of nutrients in the flour” item, the correct Raquel’s instagram account is @wonky.loaf.of.sourdough.
True, but at the time I wrote this she had changed her handle because someone tried to hack her account if I recall well. But thanks for letting me know, I’ll update it!
Hi Maria, thanks for telling your experience. I am currently struggling with my pasta madre myself, one I made from scratch. Youยดve given me many things to consider which I will try out one by one to see what my madre is not happy with.
I have a question though, you mentioned you did a “cleanse” with 4 % egg yolk. Did you add this to the pasta madre itself or to the bagnetto?
I also wondered if you always roll your LM when refreshing? I do that myself, but am now trying a hand kneading technique, which gave a totally different feeling to my LM.
Thanks!
Gitte
Hi Gitte! I added the yolk to the pasta madre itself. The yolk can buffer the acidity of the dough. I always roll the pasta madre, it’s a very dry dough, so by rolling it, you can work the gluten better. However, the final shape doesn’t have to be in a spiral. The goal is to end up with a dough that is smooth and somewhat elastic, if you prefer to knead by hand because that’s what works for you, go ahead! ๐
It’s possible make a pasta madre for Panettone based in flour/water combination ?
Yes, but pasta madre works a bit different than a sourdough starter (even a stiff starter). Pasta Madre has to be maintained under specific conditions and must have a controlled acidity. The reason for all of this is that the panettone system is a very harsh environment for bacteria to grow (a lot of butter, a lot of egg yok, sugar…). By maintaining the pasta madre the right way, we can ensure 1) we promote the growth of the bacteria we need for panettone making and 2) those bacteria will be strong enough to carry out such a difficult task. But essentially, yes, pasta madre is flour and water.
hello, I have converted my liquid yeast to solid yeast for pasta madre. I fed it outside at intervals of 24-12-6 hours, I took a bath in water, I fed it dry at room temperature a few times in a row, for 1 week. but it was very costly for me and I realized that I could not find the right rate this way. I made a solid feed after keeping it at room temperature for the last time, folded it in the pasta machine and made a spiral, left it for 1 hour, wrapped it in a cloth and put it in the refrigerator. What I want to ask is that if I decide to make panettone, I will take this yeast out of the fridge and leave it outside for 1 night. Then I will soak it in water for 15 minutes. I’ll feed later, but I’m not sure what range this should be. Should I wait for it to double and feed the next time each time it grows? then i understand that it will be ready when the doubling or tripling time is reduced to 4 hours. is it correct ? Should I keep it out until I see it? Is the room temperature suitable?