Categories
Blanks for the winter
  1. home
  2. ➠ Beverages
  3. ➠ Beverages
  4. ➠ Levito Madre bread leaven

Levito Madre bread leaven

0
2666
Kitchen World
Calorie content 68.1 kcal
Portions 1 port.
Cooking time 7 days
Proteins * 4.5 gr.
Fats * 4.6 gr.
Carbohydrates* 17.4 g
* per 100 gr. product
Levito Madre bread leaven
Content

Homemade bread is a great addition to the dinner table. To make aromatic bread according to the famous Italian recipe Levito Madre, you need to prepare a sourdough first.

Ingredients

Cooking process

step 1 out of 7
Dissolve honey in water, mix with flour. Knead the ingredients until smooth, roll up a ball, make a deep cross-to-cross cut on it. Place the dough in a greased bowl
step 2 out of 7
Cover the bowl with a clean towel and press down on top with a flat saucer. Leave the workpiece for 2 days at room temperature. The leaven should approximately double in volume.
step 3 out of 7
If you turn the bowl over, you can see large bubbles that indicate fermentation.
step 4 out of 7
Before proceeding to feeding the sourdough, it is necessary to remove all excess. Remove the “cap” and side crusts, leave only the middle.
step 5 out of 7
Take 100 grams of starter culture, dilute it with 45 milligrams of water and mix with 100 grams of flour. Transfer the resulting mass to a greased bowl, make a cross-shaped incision on top, cover with a towel and leave warm for a day.
step 6 out of 7
After a day, the leaven should increase in volume. Repeat the feeding process for 5 days according to the scheme described above. As a result, the starter should become very, very porous.
step 7 out of 7
After that, you can put the starter culture in the refrigerator for storage. Wrap it in plastic wrap or place it in a container under the lid. The sourdough should be fed 2 times a week. Before baking bread, feed her 2-3 times to wake her up.
Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *