Today is the seventh day of nutrition and it is starting to rise and improve every day. I am very happy with this and thank you very much Laila for your information and responses. ❤
Why I didn’t see you before! OMG 😢 I’m making a panettone using a lievito madre but is been so complicated and time consuming to make it! This looks more easy and enjoyable. Absolutely will give it a try after finishing this one I’m making. My goal in the next month is to make a original panettone.
Wow, this looks so cool! I just made Panettone using Biga. It turned out amazing. Still, would really love to make it with Pasta Madre. The whole process looks intimidating. I will be trying it. Thank you for sharing!
Hey Lily! Thanks so much for sharing the process with us. There are no videos on traditional panettone making, let alone pasta madre. I have a question, how does the flavor differ from regular sourdough starter? Do you get any fermented taste in panettone when you use it?
I haven't made a panettone using a regular starter before. Have you used regular starter to leaven brioche? By regular so you mean liquid starter? The end product will be sour. You can try making sweet stiff sourdough but I prefer to stick to using pasta madre for structure, texture and shelf life 😊
I see some receipt train pasta madre by keeping it into water around 15days, re-feed it every day. so could you please explain what is different? Thank you!
I did that too. It's supposed to be easier for beginners to tell the signs of fermentation but I just found it messy. To truly understand the difference, please try it yourself and experience it. There's no better way to find out ☺️
my apple water is ready now. i think the reason it took so long was because my house is too cold. it usually sits at 65° F. i moved the jar to a small room in my garage where it was warm. the apple water no longer smells like fresh apples, it has a strong fermented smell almost like relatively new sourdough starter but a little different. next step is making the poolish!!
update 2: i made the poolish, and it took 14 hours to peak. the first 10 hours, it barely rose at all, but once it rose, IT ROSE. once i feed it, i checked on it about 8 hours later, and it doubled in size. when i was making the pasta madre, i had to add a bit more apple water to the bowl because it was not combining at all. i didn’t measure how much i added, i just tried my best to imitate the texture and consistency in the video. i laminated it and rolled it out, so now we wait 48-56 hours to do my first feed!! can’t wait to see the results
@@lilyartisanLily, my Apple PM @ 12th day, ph was 4.1, then 13th day was 3.7. I gave it a bath, 14th day still 3.7. I gave it another bath, hoping ph will return to 4.1. Had that happened to you? What can be done to improve its ph please?
Hello, my room temperature is about 28C and it's the best temperature to make a new pasta madre. If the temperature is colder, it'll take longer to ferment and yeast will be less active. If you have access to a warm and cool incubator, it'll be very helpful for you. Later, you'll have to keep the PM at 16-18C for maintenance.
When I went through the first time more than 2 years ago, I followed someone else's recipe which involves submerging it in water every single day. It took me forever to get it going. I hope this video helps. At the very least, it's less messy 😂
@@思慧陳-r3n hi, if it can more than double in 3 hours at 28-30C, then it's on the right track. However, there is no 100% way of knowing until you use it to bake. That's the only way to find out
Yes, that must be what was needed. Please let me reiterate that you don't need to follow exactly my timing. Yours might behave differently so please react through keen observation.
Hi Lily, thank you so much for your very detailed video, i was so impressed. I just started to made sourdough bread recently and this is definitely another higher level for me. Could you please tell me roughly take how long to make this? Thank you and have a nice day❤
During the feeding, is it similar to making a sourdough starter where you discard equal amounts each time and add equal amounts of flour and water into the mix? I'm not following the feeding section of the video because I don't see how much is taken out and added back again.
Hello, firsty thank you for the detailed video I just have one question. Why does my PM dry up so fast when I train it on 28c. I rolled it up and put it in a tall container and after 6 hours it is dried up. Im on day 1 if that helps, thanks
J'ai du levain maison bien actif , fait à partir d'eau fermentée de pommes . Mon levain a environ 6 mois d'âge. Peux-je passer directement à l'étape du torchon?
Hello again. Sorry for bothering you. My Pasta Madre exploded. I had it wrapped in klingfilm and two kitchen towels. I discovered it after about 10 hours after the very first wrapping. I lost about 130g of dough. What do I do now? What went wrong?
Hii Lily what flour do you recommend for the pasta madre? I have "le 5 stagioni clasica" but i want to make sure if it's strong enough for that, i know that you used to make panettone with le 5 stagioni superiore i think
I throw away the dry outer shell. You can just feed the PM 1:1 at 40-42% hydration (depending on the strength of your flour) and keep in the chiller at 16C. Feed once a day as maintenance.
My anaerobic fermentation will end tomorrow. I couldn’t even press on the PM now, it’s hard as a rock! My only concern now is my indoor temperature that we have as 21 degree Celsius in overseas. Should I let simulate a warmer environment for the PM or just give it longer time to do its thing? Any tips will be appreciated
@@inameicucme just feed it once a day and leave it at room temp not lower than 21C will be good. You should notice the PM growing faster as it gets stronger. Then you might need to feed it twice a day.
Wanted to ask you I’ve followed your technique for pasta madre but I’m unable to get my ph to 4 or 4.1 i don’t know what I’m doing wrong or what signs to look for as my pasta madre smells sweet and not too sour
Hello, I have a question, I hope you wouldn't mind enlightening me haha What do you do with leftover pasta madre when you feed them? Do I should keep it or it can't be used anymore? Sorry for my bad English, I hope you get my point. Thanks!
Yes I get your point. I just usually throw it away 😅 Those from maintenance will be acidic, and those that I make for panettone will be refreshed just enough so there's minimal waste.
Hey Lily, thank you so much for your detailed overview! I was curious if apples are required? Or if other fruits/honey are possible to use in order to make pasta madre? It seems like a process thats similar to collecting/collecting wild yeast but wasn't sure if there was a specific reasoning for using an apple.
Hi! Thank you for great instructions! I wraped my starter for the first time, and the part that should be rock solid is soft. I couldnt mix my starter 200:200, so I added less flour. @lilyartisan Is that a huge mistake? Should I start it over? Thanks in advance!
Hello Lily, thanks so much for sharing your valuable experience. I’m making it and it’s day 3 now. I wonder what can this pasta madre can also be used? Just don’t want to make it with so much effort but only used it for once a year😅 thanks ❤
I’m on Day 6 with the dough wrapped for anaerobic fermentation. It’s been 48 hours but the dough is softer then when I wrapped it. Does it means I’m fail at this point?
Hey Lily, great video! I just started creating a Pasta Madre a few weeks ago and its been a real challenge 😅 The fermented apple is interesting. I converted my sourdough bread starter into the madre. Do you of any benefits/ issues with doing it this way compared with the apple starter? Just trying to figure out if this is why Im having issues. Thanks 😊
@@lilyartisan Thanks for the response. My madre is looking a lot more healthy today, much less sticky and acidic. Will keep training it, hopefully I can get it balanced 😅 If not I'll give the apple a try!
hi I tried to make it according to your method. The apple yeast and anaerobic fermentation went very smoothly. The first mixing was 1;1;0.4 and the pH value of the dough dropped to about 5.0+ on the second day of storage (I used If soaked in water, it will come to the surface quickly and ferment vigorously). However, in the update on the third day, its PH value did not drop to 6+ and it was very sticky, and the fermentation speed was also much slower (it probably took more than 12 hours to surface). Is this normal? Later I decided to divide it into two doughs, one of which was in water and the other kept dry. The dough in the water took a long time to float to the surface, and the gluten was completely destroyed when I took it out, so I gave up on it. The dough that was kept dry fermented very slowly and was sticky in the next two days, and the smell of fermentation was not very sufficient. It still maintained some fermentation, but the pH value remained at around 5-6. I put them in a warm place, the temperature is about 20-23 degrees Celsius What happened to the yeast to make them inactive?
The method you're using is different from what I've done in the video. I don't put mine in water for the first 2 days after anaerobic fermentation. It's best to ask the person who created the method you're following
Do you mean the second half of the video? It's the least important because the yeast colony you cultivated will be different from mine. The flour you use will also be different so performance will also be different. Please read through the blog post (in description) and use it just as a guide.
For the anaerobic fermentation, we want it to be very dry to stress the microbes. If your flour is very thirsty, and it's impossible to make it into a dough, you can add a bit of water. If not, please follow instructions :-)
That's exactly what we did, we couldn't get the dough together and added 40.50 water.... And we have a spiral dough machine but it couldn't get it together either. We are now on the 2nd 24 hours and so far so good. ❤
Hey Lily first of all thank you very very much for share with us that masterclass, I will try to do panettone’s for my child’s for first time and I have a question at 06:57 of the video you get the inside pasta made at that step we can’t use direct to the first dough of panettone and if is not ready how many feeds I have to do until I will use it on the first dough ? Thank you very much for your time
My fist attempt I think was not good my poolish is not active like yours Lily, the reason I think is because my house is around 18 degrees at the night and I left 9 hours I try the next step with 100 grams feed and we will see 😂
@@soundcretecloud7 put it some place warmer, ideally 28C. Maybe put a bowl of hot water in the oven and let it proof inside, or turn on the oven light, be creative. It needs to be warm
Hello, i started my journey! Normally I only use sourdough for a loaf the usual Country bread. Can this also be used for cinnamon rolls? What to do with the apples? Discard? How About the excess Water?
This process is to create one from scratch using apple yeast. If you already have liquid sourdough, you can just feed it at 40% hydration and maintain it as such. The process is simple, but results can differ.
Please read the description for more information (especially the accompanying blog post) and remember to turn on the subtitles!
I sottotitoli in Italiano?
@@cinziabalbiani1685sure I'll add it
@@lilyartisan Can you make panetton with liquid starter like making country loaf sourdough?
@@imamsetiawan5873 Hi, I know some people make it successfully, but I haven't tried it before.
It does makes you wonder how on earth people centuries ago came up with all this procedure. And there are a bunch of different methods, amazing stuff
Today is the seventh day of nutrition and it is starting to rise and improve every day. I am very happy with this and thank you very much Laila for your information and responses. ❤
SO happy to find your video.... it's very well done and the music too. 😄
Thank you so much for noticing the music! Thought the dramatic end was funny 🤣
yes!! very drama! like going to war which is so apt when it comes to dealing with PM. Really hats off to your patience.@@lilyartisan
Why I didn’t see you before! OMG 😢 I’m making a panettone using a lievito madre but is been so complicated and time consuming to make it! This looks more easy and enjoyable. Absolutely will give it a try after finishing this one I’m making. My goal in the next month is to make a original panettone.
Good luck! All experiences are valuable. That's how we grow 🧡
Can you give me thé recipe off panettone please
@@oumahmed1721 ruclips.net/p/PLU1t93auYDKptI3nH6az_FLGaY1f2-mOg&si=-fxcvZEe0IlJRvn9
Wow, this looks so cool! I just made Panettone using Biga. It turned out amazing. Still, would really love to make it with Pasta Madre. The whole process looks intimidating. I will be trying it. Thank you for sharing!
Thank you very much for your video! I am currently at day 4. Exciting
Awesome. Have fun!
Hello! Thank you for sharing your experience! I’ve tried many many unsuccessful attempts however I won’t give up. Here we go one more time😅!
Good luck!
Thank you so much. I am so lucky that I found you. Thanks again. Merry Christmas.
Thank you so much for sharing this. I am going to try it according to your video and blog.
Good luck
I just put apples and water in a glass bowl and I'm going to try making pasta. Mom, thank you for this wonderful video.
Love your videos, thanks for sharing your knowledge :D.
Thank you
I've been waiting a long time for this video, thank you 🥰
Hope it's helpful
Hey Lily! Thanks so much for sharing the process with us. There are no videos on traditional panettone making, let alone pasta madre. I have a question, how does the flavor differ from regular sourdough starter? Do you get any fermented taste in panettone when you use it?
I haven't made a panettone using a regular starter before. Have you used regular starter to leaven brioche? By regular so you mean liquid starter? The end product will be sour. You can try making sweet stiff sourdough but I prefer to stick to using pasta madre for structure, texture and shelf life 😊
I see some receipt train pasta madre by keeping it into water around 15days, re-feed it every day. so could you please explain what is different? Thank you!
I did that too. It's supposed to be easier for beginners to tell the signs of fermentation but I just found it messy. To truly understand the difference, please try it yourself and experience it. There's no better way to find out ☺️
@@lilyartisan thank you 🥰
i just started on this journey to making panettone. it’s day 1 and i’ve just soaked my apples into the water. i’ll keep you updated!!
Good luck
my apple water is ready now. i think the reason it took so long was because my house is too cold. it usually sits at 65° F. i moved the jar to a small room in my garage where it was warm. the apple water no longer smells like fresh apples, it has a strong fermented smell almost like relatively new sourdough starter but a little different. next step is making the poolish!!
update: even though my water is ready, something told me to leave it another day, so i’ll make my poolish tomorrow
update 2: i made the poolish, and it took 14 hours to peak. the first 10 hours, it barely rose at all, but once it rose, IT ROSE. once i feed it, i checked on it about 8 hours later, and it doubled in size. when i was making the pasta madre, i had to add a bit more apple water to the bowl because it was not combining at all. i didn’t measure how much i added, i just tried my best to imitate the texture and consistency in the video. i laminated it and rolled it out, so now we wait 48-56 hours to do my first feed!! can’t wait to see the results
@@sajbai9 for optimal results, please make sure temperature is 82-86F / 28-30C.
Thank you so much for sharing your knowledge
You're welcome ☺️
Thank you for the video. 👍! Your PM is so beautiful!
Thank you. I hope the video is helpful
@@lilyartisanLily, my Apple PM @ 12th day, ph was 4.1, then 13th day was 3.7. I gave it a bath, 14th day still 3.7. I gave it another bath, hoping ph will return to 4.1. Had that happened to you? What can be done to improve its ph please?
@@connielin6011 feed it earlier or let it proof say lower temperature or increase flour
Hi Lily, could I ask you about the temperature when we leave the 1st mixture on 2:57 ? I am living in a cold weather country at the moment. Thanks
Hello, my room temperature is about 28C and it's the best temperature to make a new pasta madre. If the temperature is colder, it'll take longer to ferment and yeast will be less active. If you have access to a warm and cool incubator, it'll be very helpful for you. Later, you'll have to keep the PM at 16-18C for maintenance.
@@lilyartisan Thanks for your reply. It’s impossible to make it as the room temperature is below 10C 😂
Unbelievable! Great PM. To me, it is a nightmare going through this process. 😅 thanks for sharing
When I went through the first time more than 2 years ago, I followed someone else's recipe which involves submerging it in water every single day. It took me forever to get it going. I hope this video helps. At the very least, it's less messy 😂
A nightmare to me too. I used up 3 bags of 5kg flour still not yet getting it right. 😂😂 but we are giving up... 💪, right?
How many times it should be refreshment as basis of need
@@susantachetia4042 you can refer to another video on how to refresh your pasta madre
Hi Lily, I tried to make own pasta madre. May I know how to make sure my biga’s structure is enough to do panettone? Thank you.
@@思慧陳-r3n hi, if it can more than double in 3 hours at 28-30C, then it's on the right track. However, there is no 100% way of knowing until you use it to bake. That's the only way to find out
@@lilyartisan Thank you Lily ^^ I'm trying....
Hello, I saw in 8th feed (28C 7 Hrs) it mean 28 Degrees in 7 hrs ? thanks
Yes, that must be what was needed. Please let me reiterate that you don't need to follow exactly my timing. Yours might behave differently so please react through keen observation.
Hi Lily, thank you so much for your very detailed video, i was so impressed.
I just started to made sourdough bread recently and this is definitely another higher level for me.
Could you please tell me roughly take how long to make this?
Thank you and have a nice day❤
@@paulineee70 hello, to have a useable pasta Madre, it would probably take 2 weeks.
During the feeding, is it similar to making a sourdough starter where you discard equal amounts each time and add equal amounts of flour and water into the mix? I'm not following the feeding section of the video because I don't see how much is taken out and added back again.
Hello please read the accompanying blog post. I wrote all the details there
Hello, firsty thank you for the detailed video I just have one question. Why does my PM dry up so fast when I train it on 28c. I rolled it up and put it in a tall container and after 6 hours it is dried up. Im on day 1 if that helps, thanks
Hello, do you mean the surface? It's fine ☺️ Just remove the dry bits before your next feed
How do you feed it each time? Thank you
Please read the accompanying blog post linked in description. Thanks.
Thank u
J'ai du levain maison bien actif , fait à partir d'eau fermentée de pommes .
Mon levain a environ 6 mois d'âge.
Peux-je passer directement à l'étape du torchon?
@@mariazato7793 hi, yes, you can do that
Hello again. Sorry for bothering you. My Pasta Madre exploded. I had it wrapped in klingfilm and two kitchen towels. I discovered it after about 10 hours after the very first wrapping. I lost about 130g of dough. What do I do now? What went wrong?
It's ok. It means the yeast is very powerful and you're on the right track. It's amazing! Just continue with the schedule ☺️
I got lost on 2 things: wrapping and storing in fridge or room temp? Also, how much to feed in every cycle? Those things weren't mentioned.
@@kamranki please read the accompanying blog post as mentioned in the description. Thx
Awsome ! Thank you lily 😊
You're welcome 🤗
How many days for whole proccess??
About 2 weeks tops
Hii Lily what flour do you recommend for the pasta madre? I have "le 5 stagioni clasica" but i want to make sure if it's strong enough for that, i know that you used to make panettone with le 5 stagioni superiore i think
@@neverwonderland7793 I use Bobs Red Mill Artisan flour. I'm not sure about others
@lilyartisan thank you
What should I do with the outer shell of the PM?
And how do I maintain the PM?
I throw away the dry outer shell. You can just feed the PM 1:1 at 40-42% hydration (depending on the strength of your flour) and keep in the chiller at 16C. Feed once a day as maintenance.
if i already have an active sourdough starter, should i use that for the start?
@@KatyToxic1 you can try. Some got it to work fairly quickly, others failed.
My anaerobic fermentation will end tomorrow. I couldn’t even press on the PM now, it’s hard as a rock! My only concern now is my indoor temperature that we have as 21 degree Celsius in overseas. Should I let simulate a warmer environment for the PM or just give it longer time to do its thing? Any tips will be appreciated
@@inameicucme just feed it once a day and leave it at room temp not lower than 21C will be good. You should notice the PM growing faster as it gets stronger. Then you might need to feed it twice a day.
@ Thanks. Your blog has details for 10 days of feeding process. Does that mean I can use the PM for Panetonne after 10 days?
@@inameicucme yes you can try. That's the only way to test if your PM is ready
Hi, may I know where you bought Caputo Manitoba Oro flour from Malaysia?
@@shumintan5594 I haven't used it in more than 2 years now. I bought it from shopee last time.
The legend says, she is still feeeding it.
🤣🤣 and you'll be right
😂😂😂
How much nutrition does it need to be ready?
@@SalemFathi-o3u it's very subjective. As long as it can more than double in 3 hours during warm feed (with 1:1:0.45 feed), the PM is ready
@lilyartisan شكرا جزيلا لك علي هذه المعلومات 🤍⚘️
Hello I wanted to ask ,I don’t need to tie it in cloth after each refresh? Thank you
@@ava9779 hi, no you don't have to
@@lilyartisan thank you
Wanted to ask you I’ve followed your technique for pasta madre but I’m unable to get my ph to 4 or 4.1 i don’t know what I’m doing wrong or what signs to look for as my pasta madre smells sweet and not too sour
Hello, I have a question, I hope you wouldn't mind enlightening me haha
What do you do with leftover pasta madre when you feed them? Do I should keep it or it can't be used anymore? Sorry for my bad English, I hope you get my point. Thanks!
Yes I get your point. I just usually throw it away 😅 Those from maintenance will be acidic, and those that I make for panettone will be refreshed just enough so there's minimal waste.
@@lilyartisan Thank you for your answer, it means a lot for me! 😊
Hi, I just wanted to ask if I can use this pasta madre in other recipes or just for panettone?
@@analeban9801 you can use it to make shokupan, brioche, croissants, pandoro, and many other enriched leavened products
@@lilyartisan Okay, thanks for the reply!
Eu já tenho meu sourdough . De qual parte posso prosseguir para a criação da pasta madre?
I haven't really made one from liquid sourdough before. The results weren't good
Hey, after its done, you can store it in the fridge and
refresh it when you need it, right?
@@sebastianbok1588 that's right 👍🏻
@@lilyartisan Thanks
After you start training the pasta madre are you feeding it with new flour or just reshape it?
@@hayladesign86 feed ☺️
Than's very much for all! ❤❤❤❤❤
Hey Lily, thank you so much for your detailed overview! I was curious if apples are required? Or if other fruits/honey are possible to use in order to make pasta madre? It seems like a process thats similar to collecting/collecting wild yeast but wasn't sure if there was a specific reasoning for using an apple.
Sure you can try with other things but I haven't tried before
Got it, thank you lily@@lilyartisan
I have seen videos using fresh cranberries & raisins too
Can we freeze it like any other Sourdough Starter?
Hi, I know some people do it but I tried it before and couldn't revive it. If you want to store it for months without feeding, best to just dry it.
Is it too hard to knead without machine?
Here's a video that's helpful ruclips.net/video/v-NBR50atac/видео.htmlsi=TOuQ8er8aymswco8
Hi! Thank you for great instructions! I wraped my starter for the first time, and the part that should be rock solid is soft. I couldnt mix my starter 200:200, so I added less flour.
@lilyartisan Is that a huge mistake? Should I start it over? Thanks in advance!
@@Tea11-d4c don't worry it's ok
@lilyartisan thank you!
hi lily ! from stard training to 4th how many degrees feeding ?
from 10th -19th feed . it’s warm refreshing or cold freshing ?
Hi, please read the accompanying blog post for full details. I couldn't fit everything in here without dragging the video
Is there a way to do this without mixer?
I uploaded a video of how to hand mix your PM before
Hello Lily, thanks so much for sharing your valuable experience. I’m making it and it’s day 3 now. I wonder what can this pasta madre can also be used?
Just don’t want to make it with so much effort but only used it for once a year😅 thanks ❤
I use it to make shokupan once a week. I was just thinking of making a video for this recipe.
I’m on Day 6 with the dough wrapped for anaerobic fermentation. It’s been 48 hours but the dough is softer then when I wrapped it. Does it means I’m fail at this point?
@@boeylaw no, just continue with the process
Thanks for your reply Lily. So I just let it there till it gets harder? May I know what should I look for? How long shall I wait? 🥲 thanks again🙏🏼🙏🏼
@@boeylaw no, just proceed with the next step
Hey Lily, great video! I just started creating a Pasta Madre a few weeks ago and its been a real challenge 😅
The fermented apple is interesting. I converted my sourdough bread starter into the madre. Do you of any benefits/ issues with doing it this way compared with the apple starter? Just trying to figure out if this is why Im having issues. Thanks 😊
I had problems when I converted my liquid sourdough too. The microbes are different. Using apple yeast makes things easier
@@lilyartisan Thanks for the response. My madre is looking a lot more healthy today, much less sticky and acidic. Will keep training it, hopefully I can get it balanced 😅
If not I'll give the apple a try!
hi I tried to make it according to your method. The apple yeast and anaerobic fermentation went very smoothly. The first mixing was 1;1;0.4 and the pH value of the dough dropped to about 5.0+ on the second day of storage (I used If soaked in water, it will come to the surface quickly and ferment vigorously).
However, in the update on the third day, its PH value did not drop to 6+ and it was very sticky, and the fermentation speed was also much slower (it probably took more than 12 hours to surface). Is this normal?
Later I decided to divide it into two doughs, one of which was in water and the other kept dry.
The dough in the water took a long time to float to the surface, and the gluten was completely destroyed when I took it out, so I gave up on it.
The dough that was kept dry fermented very slowly and was sticky in the next two days, and the smell of fermentation was not very sufficient. It still maintained some fermentation, but the pH value remained at around 5-6.
I put them in a warm place, the temperature is about 20-23 degrees Celsius
What happened to the yeast to make them inactive?
The method you're using is different from what I've done in the video. I don't put mine in water for the first 2 days after anaerobic fermentation. It's best to ask the person who created the method you're following
Wow! Exciting!
I just use red star wine yeast.
24 hours later and 7 hours later and 48 hours later and 24 hours later again and again and again again again! it's CRAZY!!! 🤯
Yes it's time consuming and high maintenance. Not everyone's cup of tea 😅
Agreed. Appreciated the video, very confusing video, Why do you cut out important part of video?
Do you mean the second half of the video? It's the least important because the yeast colony you cultivated will be different from mine. The flour you use will also be different so performance will also be different. Please read through the blog post (in description) and use it just as a guide.
I think that when mixing 200 by 200, 80 grams of water are missing...
For the anaerobic fermentation, we want it to be very dry to stress the microbes. If your flour is very thirsty, and it's impossible to make it into a dough, you can add a bit of water. If not, please follow instructions :-)
That's exactly what we did, we couldn't get the dough together and added 40.50 water.... And we have a spiral dough machine but it couldn't get it together either. We are now on the 2nd 24 hours and so far so good. ❤
OMG this is so complex, I think A levels was easier 😆
@@jennmc4611 lol yes I think so too. Getting an honors science degree was easier
Hey Lily first of all thank you very very much for share with us that masterclass, I will try to do panettone’s for my child’s for first time and I have a question at 06:57 of the video you get the inside pasta made at that step we can’t use direct to the first dough of panettone and if is not ready how many feeds I have to do until I will use it on the first dough ?
Thank you very much for your time
I usually do 2 feeds but the traditional way is 3 feeds
@@lilyartisan Thank you very much, and the last one you bake at top/bottom or air?
@@soundcretecloud7 I use fan but many use only top bottom heat. It really depends on your own oven.
My fist attempt I think was not good my poolish is not active like yours Lily, the reason I think is because my house is around 18 degrees at the night and I left 9 hours I try the next step with 100 grams feed and we will see 😂
@@soundcretecloud7 put it some place warmer, ideally 28C. Maybe put a bowl of hot water in the oven and let it proof inside, or turn on the oven light, be creative. It needs to be warm
Hello, i started my journey! Normally I only use sourdough for a loaf the usual Country bread. Can this also be used for cinnamon rolls?
What to do with the apples? Discard? How About the excess Water?
Yes you can use this for cinnamon rolls. Apples and excess water, discard
Eu já tenho meu sourdough . De qual parte posso prosseguir para a criação da pasta madre?
This process is to create one from scratch using apple yeast. If you already have liquid sourdough, you can just feed it at 40% hydration and maintain it as such. The process is simple, but results can differ.