Pasta Madre | Stiff Sourdough | How to Feed Using a Mixer
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- Опубликовано: 7 сен 2024
- Pasta madre is a type of stiff sourdough, maintained at low hydration, usually 40-50% water. It is widely used in Italy, and mainly known to leaven enriched doughs like pandoro and panettone.
I have been maintaining mine quite stiff at 39-40% water (just to see if there's any difference from feeding it, say, 43-45% water) and so I use my mixer instead of my hands. Please hydrate your pasta madre according to your flour. Some flours absorb more water while some don't. The PM should be stiff and non sticky. At the end of lamination, it should be smooth and firm, not too soft.
Here in this video is 100g ripe pasta madre fed with 100g flour and 40g water, maintained in the chiller at 16C for 21 hours. Should have gone for longer, to 24 hours. The lower hydration slows down fermentation slightly. I encourage you to play with your feeding schedule because each flour (performance, water absorption level) and pasta madre (bacteria and yeast activity) is different.
I share more of my trials and errors on Instagram so be sure to follow if you're interested.
lily.artisan
How to make pasta madre from scratch
lilyartisan.wi...
Hello, please turn on subtitles. If the language of your choice is missing, please let me know and I'll add it. For more details, please read description box or feel free to ask.
Per favore ! aggiungi la lingua ucraina a tutti i tuoi video!
I tuoi video sono davvero meravigliosi e guardarli mi fa venir voglia di provare a cucinare io stesso tanta bellezza e tanta bontà!
Te ne sarò infinitamente grato!!!
Have the feeling this starter , after a few months of aging would be a cost effective pizza starter as well ❤
For all other enriched doughs too, from shokupan to croissants to brioche
Is it cheese cloth you put under the dough? Purpose is to absorb moisture or to prevent dough from sticking to the bottom of the container?
Thank you for sharing. I do find your video most well explained and easy to understand. ❤
Thanks for your feedback. And it's just a silicon mesh I cut to size, so it's easier for me to remove the PM from the container
Здравствуйте! А как кормить пасту для Панетона?
In your description you mention that you're feeding at 39-40% water, just to see if there is a difference from say 43-45. Did you determine a difference, and if so, what is it and which do you prefer?
Higher hydration means faster fermentation. For cold maintenance, I'm now using 1:1:0.38-0.4. I keep it at 16C for 23-24 hours. Lower hydration and lower temperature gives me the option of only feeding it once a day for maintenance. This is what I prefer.
Hello Lily! ...I feel a little lost regarding the management of the pasta madre.
On some videos, we see that the PM is stored, filmed with celophane with a tied cloth.
In other videos, we see that she is just stripped naked in an airtight container... ???????
Apparently outside of production you only do one refresh per day??, approximately every 9 p.m.,
by having stored the PM at 16°C?
I thought you needed at least one hot refreshment per day just after the long refreshment, even
out of production.
How often do you practice bagnetto?
Kind regards, Fred
Heya! Trust me lol I know exactly how you feel. Actually, different ways of storing the PM (bound, free, in water) are just that. While there are some differences, it really depends on which you prefer. If you're a homebaker/hobbyist, there isn't noticeable difference in outcome. If it's just maintenance (no production), I feed only once a day, yes at 16C. When I don't feel like baking with it, and when I get tired of feeding, I'll just put it in the fridge for 2 weeks, then feed again. As you might be able to tell, I'm not very rigid with my PM maintenance. So, do what suits best to your schedule.
@@lilyartisan Hello Lady Lily, I have one more question that may seem stupid, but there are certain things that I have not yet assimilated despite a lot of testing. Why do some people only make bagnetto very rarely, emphasizing that it could be harmful to the pasta madre, while others do it every day? ...How can systematic bagnetto harm?. Kind regards, Fred
@@DeanAmite1 hello Fred, not a stupid question at all. Actually I found out about this because I bathed my PM every day and I noticed it got weaker. Then I shared it on Instagram and fellow bakers chimed in, agreeing with me. The purpose of bagnetto is to kind of reset the acidity. If it's too acidic, then bathe it. If the PM has been in the fridge for some time, give it a bath before feeding it again. So for me, if my PM isn't too acidic, I do not give it a bagnetto.
Thank you for your detailed videos. Just to clarify, do you keep your PM in a sealed container for the 20-24 hour cold rest? And do you use a wine cellar to chill? Thanks again.
Yes and yes ☺️
@@lilyartisanbut why closed?
@@olelitas you can keep it open, up to you. There is no fixed rule. I just don't want the skin to dry out too fast
@@olelitas you can keep it open, up to you. There is no fixed rule. I just don't want the skin to dry out too fast
Hi lilly, do you put pm direct into de cooler(16-18c) or you Let it 1 hour at room temperature?
Hi, I just put it straight into the cooler
What type of brand mixer is this, thanks!
Brand is Famag
Hii i not good in English can you teach me in comment how to make pasta madre thank you, i am still learning sir🙏 i hope you can tell me what the main inggridient and how much gram ,
Will upload the video soon
hello, my pasta madre is always around 4.8 ph, what do you recommend to reach 4.1 ph ?
I don't know your flour, temperature, hydration but one of the ways is just to wait. It'll acidify itself
Hi, Lily!
Do you use the same proportion when feed the panettone?
Hello, no I don't. This is only for maintenance during non production days 😊
😊😊
선생님~
페포가 꼭 잘 나와야 좋은 건가요??
저는 실온 25
냉장고 2도에서 한달째 연습중인데 생각 많큼 잘 나오지 않습니다.
If it has been in the fridge for a long time, you need to keep feeding it every day to activate the pasta Madre again.
고맙습니다.
Thanks @lilyartisan
You're welcome
سلام اول ازهمه ممنونم به خاطراینکه زیرنویس فارسی روفعال کردین وبعدش لطفا طرزتهیه پاستامادرروازاول کامل تهیه میکنید وفیلم بگیرین وتوضیح بدین چجوری وبه چه مدت میتونیم نگه داری کنیم وبااضافات چکارکنیم ؟
سپاسگزارم
Hi I'm not sure I understand you correctly but do you mean how to make a pasta Madre from scratch? Here's the blog post if you're interested. lilyartisan.wixsite.com/bakes/post/how-to-make-your-own-pasta-madre-for-panettone
I don't have a video for it yet.
@@lilyartisan tanks very good❤❤
Hi could you please let me know which is the temperature of the water?
Hi I use water from the fridge because the weather is hot where I am
Thank you. But when you it in warm place for 3/4 hours as well the water you use is from the fridge?
@@rosasottile8410 yes. I always use cold water to mix so the PM is still cool after mix.
Thank you ☺️
Can you please explain why you say in the description that "you should have gone for longer"? I thought the ph of 4.11 is pretty much the ideal, am I mistaken? What was your ph target? Thank you!
You are right, 4.1 is the ideal. That's what we should aim for before using it. However this is just maintenance, and it's still ok to go to about 4.0. It meant I could have fed it a bit later 😊
Is a 5kg mixer?
This is 8L mixer
@@lilyartisan i have a 6l so should be also ok to mix small quantity 😁
@@Piery83_ yes! 6L is even better. The mixing bowl is smaller