@@lilyartisan Hello, chef, I'm from Taiwan. I can only store Levito madre in a refrigerator. How can I adjust it to a stable state? Do I need to update twice at 28-30°c? Thank you
@@tonypan4795 You can leave it at 28C for 2 hours then put the in fridge after. However, the unstable temperature is risky. I don't know how you can keep your LM in a balanced way. I live in Malaysia, and I buy a mini cooler with temperature control that goes from cold to warm. That way, the LM can be proofed at the right temperature. When it comes to taking care of your lievito madre, temperature is important.
![[cc] Choc-euphoria Panettone | sourdough |](http://i.ytimg.com/vi/7iEo6SjxtL8/mqdefault.jpg)
![[cc] Choc-euphoria Panettone | sourdough |](/img/tr.png)
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me quedo por aquí esta espectacular
Thank you
Thank you share 🎉
You're welcome
@@lilyartisan Hello, chef, I would like to ask you what temperature you usually keep your lievito madre. Thank you.
@@tonypan4795 for warm feed, 28-30C. For cold rest, 16-17C
@@lilyartisan Hello, chef, I'm from Taiwan. I can only store Levito madre in a refrigerator. How can I adjust it to a stable state?
Do I need to update twice at 28-30°c?
Thank you
@@tonypan4795 You can leave it at 28C for 2 hours then put the in fridge after. However, the unstable temperature is risky. I don't know how you can keep your LM in a balanced way. I live in Malaysia, and I buy a mini cooler with temperature control that goes from cold to warm. That way, the LM can be proofed at the right temperature. When it comes to taking care of your lievito madre, temperature is important.
do you have the dimensions of the mold you used? Love the idea!
This is the Novacart molds I used, size medium
7.75''x2.5''x2 a.co/d/5NyFsOh