Thanks Lily. I also feed my PM until I can pull it out in 1 piece. The first few refreshment the PM is broken like yours too :). I often feed 1:1.2:40% (PM:flour:water) if I leave it for 23-24hrs, sometimes 1.5x flour vs PM.
I've done 2 months before. The longer you keep in the fridge, the weaker it becomes. It'll take longer to make it robust again. Then again, I've heard some put in the freezer for 10 months. I tried it and couldn't revive it 😅
Good morning. My LM has been in the fridge, it is tripled and I would like to fortify it before the panettone. I'm thinking of feeding him for a week, always until he's tripled, at 28 degrees. Is this the right way?
@@wojciechmokrzycki5843 there has to be a balance of warm and cold feeds. If it's only warm feeds, your LM might run too lactic giving you problems during production
so is it fine if I leave my levito in the fridge for 11 days when I'm on vacation? I'm afraid I would kill her.... do you give yor levito a bath because you want to bake soon or it's because of long time in the fridge? I do the bath before baking.
it's just too acidic in general. I didn't taste it so I didn't know. Usually, if it's sour, it's acetic, and if it's bitter, it's too lactic. However, it's inaccurate, unless you bring it to the lab to test.
Я думаю,что ломается из-за слоев. У вас получается взять верхние слои намотки,а нижние остаются. Если бы формировали в шар-было бы по-другому. Так мне видится.
![[cc] Choc-euphoria Panettone | sourdough |](http://i.ytimg.com/vi/7iEo6SjxtL8/mqdefault.jpg)
Thanks Lily. I also feed my PM until I can pull it out in 1 piece. The first few refreshment the PM is broken like yours too :). I often feed 1:1.2:40% (PM:flour:water) if I leave it for 23-24hrs, sometimes 1.5x flour vs PM.
How long can you long term storage this in the fridge without refreshment during the year? Thanks!
I've done 2 months before. The longer you keep in the fridge, the weaker it becomes. It'll take longer to make it robust again. Then again, I've heard some put in the freezer for 10 months. I tried it and couldn't revive it 😅
Good morning. My LM has been in the fridge, it is tripled and I would like to fortify it before the panettone. I'm thinking of feeding him for a week, always until he's tripled, at 28 degrees. Is this the right way?
@@wojciechmokrzycki5843 there has to be a balance of warm and cold feeds. If it's only warm feeds, your LM might run too lactic giving you problems during production
Від усього серця дякую, що ділитись ❤
so is it fine if I leave my levito in the fridge for 11 days when I'm on vacation? I'm afraid I would kill her.... do you give yor levito a bath because you want to bake soon or it's because of long time in the fridge? I do the bath before baking.
I only bathe it if it's been in the fridge for more than a week. And yes you can leave it in the fridge.
@@lilyartisan thank you!!
How long are you doing your refreshments for? And also what temperature?
Didn't I mention it in my video? It's 16C. Once a day
Could be the acetic acidity that makes the sourdough to break when pulled out from the jar?
it's just too acidic in general. I didn't taste it so I didn't know. Usually, if it's sour, it's acetic, and if it's bitter, it's too lactic. However, it's inaccurate, unless you bring it to the lab to test.
Can you tell me what the reason is for folding it?
You can just roll it into a ball but laminating it gives it more strength and structure
@@lilyartisanThank you for giving me good information😊❤
Я думаю,что ломается из-за слоев.
У вас получается взять верхние слои намотки,а нижние остаются.
Если бы формировали в шар-было бы по-другому.
Так мне видится.
After the 3rd refresh, it stops breaking. The way I mix and roll is exactly the same. Of course, you're entitled to your own opinion though 😊
Bạn làm bánh bao đi ạ.cảm ơn bạn nhiều 🥰🥰🥰
Здравствуйте, очень интересно ваш канал❤ но ещё бы был бы перевод ,рецепта на русском😊😊❤
Hi, I think there was a bug and I've been getting complaints about my subtitles. I'm doing my best to fix it. Please come back later oK? THank you