Pasta madre also referred to lievito madre, a stiff/firm sourdough starter used widely in leavening of enriched dough such as panettone, pandoro etc.
Below is my maintenance schedule. It is subject to change if I find my pasta madre needs more tweaking.
Day 1 - 6pm
*Remove pasta madre from fridge
*Bagnetto for 15mins
*Dry refreshment
*Store in chiller at 7pm
Day 2 - 3pm
*Remove pasta madre from chiller (20 hours in chiller)
*Water refreshment
*Store in chiller at 3.30pm
Day 3 - 11.30 am
*Remove pasta madre from chiller (20 hours in chiller)
*Dry refreshment
*Store in chiller at 12pm
Day 4 - 8am
*Remove pasta madre from chiller (20 hours in chiller)
*Dry refreshment, leave at RT 28-30C for 3.5-4hr
Day 4 - 12.30pm
*Split pasta madre into 2 parts
*Part 1- Dry refreshment, leave at RT 28-30C for 3.5-4hr
*Part 2-Dry refreshment, store in fridge
Day 4 - 5pm
*Dry refreshment, leave at RT 28-30C for 3.5-4hr
Day 4 - 9.30pm
*Pasta madre triples and ready to be used
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Music used
Dreams by Jonny Easton
Link: https://youtu.be/qiOeIDCedz4
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