Hi in this video I use bread flour. Usually is recommended to use the same flour that you will use for the product you want to bake, for instance if you want to use sourdough to bake pizza use the same pizza flour to fed your sourdough and so on
This three times feeding before using the starter seems little over complicated, but it has been recommended in many places. I'm lazy so I just feed the stater once before baking with it. Feeding with whole wheat only and 50% water, so it is very stiff, and it can be risen double is size only. It produce nice oven spring for breads since I use high protein flour (16 grams).
Hi Saimmon, thanks for your comment. That’s a question that could lead to many different answers, there are so many variables. How old is your starter, what flour are you using, how many times you fed it per week, what the room temperature, what is your fed routine previous to bake your bread, how many hours it takes to double or triple and so on. If you can be more specific and I will try to answer from that! Cheers
Hi Lily thanks for your message and your interesting suggestion. I try to search some information and I haven’t found much regarding the maturity. Let’s investigate more…
@@StefanoMerlo maybe just feed the starter with 50% hidratation? After few feeding it will stiff, but what doea really mean the lievito madre? OK, it can be translated as mother dough or similar terms, but ahould it contain some fermented fruit water? I checked some madre recipes, but they were compilcated :/
Hello from Bangkok ^^ thank you for your video. Really love the way you feed it with ‘Kite’ flour. I will try this next time! May I ask if it’s also local flour brand you use for the sourdough?
Hi. Thank you for your video. I have some questions and need your guidance. For the stiff starter, how long can we keep in the fridge? How often do we have to feed it?
Hi NaiOhm you are welcome. Some people will say every day, other every week someone will tell you that they forgot it in the fridge and after 3 month was still alive..... The fact is the most often SD is fed the healthier will be. If you don’t use it much at list feed it once per week I suggest
Nice video. I have a stiff starter 50% hydration of about a year old. I’m trying to convert it to pasta madre. If I’m going to make panettone twice a week, how do I maintain it? Daily refreshment keep at 18c, wrap in plastic/cloth? Need to do sugar bath daily? I’m in Malaysia. Thank you.
Hi there. I'm new in trying the stiff starter. My stiff starter is quite sticky. Is that wrong? It looked good inaide the jar with air bubbles in the dough but during refeeding, it's like a very, very thick glue.
Great video. I have not made a Starter before, how much flour and water should I start with? Also, if I need 400 gram of starter, do I still remove 50gram from the stored starter and feed with 200g water and 200g flour? Doesn’t it end up with 450g starter?
Hi it is a complex question, every sourdough has its own hallmark depending on the area, whether, water and flour. It’s say that the liquid one lead to less sourness and in my opinion it is easier to handle.
@@lucascamargo7151 I expected the opposite, baking with stiff starter creates less sour than the liquid. But incorporating the liquid starter is easier than the stiff one. Dissolving the starter in water helps a bit.
Ive made your pandoro recipe with a stiff starter and want to try the liquid sourdough for it instead to see if their is a difference in texture and flavor Could i let the first feeding for the liquid sourdough go over night like 8 or 9 hours. Im asking becuase timing is important for me
@@StefanoMerlo 26c O i thought it had to be 6 hours for each feeding. So i can just do 4 hours for each feeding Thank you ill let you know how it compares to the one with a stiff starter
@@DocDougher3 Great and thanks a lot for your comment. If the temperature is lower the sourdough will be a bit slow but it will get there anyway. Cheers
I didn't realize that the levain should triple in 6 hours. I have to try this approach.. Thanks!
It actually depends on various factor, but a healthy liquid sourdough should be active and triple in about 6 hours
Thank u so much i have to try this great!
Thanks a lot really appreciated your comment 🙏
I'm living in Bangkok and would love to have some of the stiff starter, if you don't mind.
My pleasure. Can send me a mail at stefanomerlo11@gmail.com
U definitely filmed this in Thailand
100% made in Thailand 🇹🇭😃👍🏻
Do you use the same stiff starter quantity as the liquid starter in the recipe by weight?
Very nice video. Do you prefer to always feed your liquid starter with 1:1:1 ratio or do you sometimes use 1:2:2 or 1:4:4?
Thx Alex. I usually increase ratio in the last fed to try to reduce discard.
Please moore video for stiff starter bread and more
You wrap your starter in a cloth like a sausage and keep it in the fridge?
Hi Lolita CB yes correct. Thx for your comment 🙏
What kind of flour are you using? All Purpose Flour? Thanks!
Hi in this video I use bread flour. Usually is recommended to use the same flour that you will use for the product you want to bake, for instance if you want to use sourdough to bake pizza use the same pizza flour to fed your sourdough and so on
This three times feeding before using the starter seems little over complicated, but it has been recommended in many places. I'm lazy so I just feed the stater once before baking with it. Feeding with whole wheat only and 50% water, so it is very stiff, and it can be risen double is size only. It produce nice oven spring for breads since I use high protein flour (16 grams).
my liquid starter is weak what should i do to strengthen?
Hi Saimmon, thanks for your comment. That’s a question that could lead to many different answers, there are so many variables.
How old is your starter, what flour are you using, how many times you fed it per week, what the room temperature, what is your fed routine previous to bake your bread, how many hours it takes to double or triple and so on. If you can be more specific and I will try to answer from that!
Cheers
Hi i live in bangkok if it possible for you to share a stiff starter to me?
Thank you.
Sure but right now I have only the liquid one. You can convert in to stiff if u like. I’m in Sathorn area
@@StefanoMerlo hello chef, can you please make a video on how to convert liquid starter to lievito madre? What to do to cultivate it until maturity?
Hi Lily thanks for your message and your interesting suggestion. I try to search some information and I haven’t found much regarding the maturity. Let’s investigate more…
@@StefanoMerlo maybe just feed the starter with 50% hidratation? After few feeding it will stiff, but what doea really mean the lievito madre? OK, it can be translated as mother dough or similar terms, but ahould it contain some fermented fruit water? I checked some madre recipes, but they were compilcated :/
Hello from Bangkok ^^ thank you for your video. Really love the way you feed it with ‘Kite’ flour. I will try this next time! May I ask if it’s also local flour brand you use for the sourdough?
Hi thx for watching. Yes I use only local flour
Can you send me quick easy sour dough method?
Do you mean for bread ?
please can you tell me if i can bake panettone using my liquid starter? it's bubbly and active
Hi thanks for your comment. How old is your liquid sourdough starter? Make sure is well active and healthy
my starter is one year old i actived it 3 time and I'm willing to bake panettone and see what I'll come from it
@@odettemanou2645 sounds good to me 👌🏻enjoy baking
Thank you for showing us how to feed the sourdough, but I don’t have. A starter , where can I get one
What if I bake everything day. How should I feed my starter?
Thank you nicely explained video
Welcome 🙏
I've just known that flour's brand can use for sourdough making lol, I'm Thai
Hi. Thank you for your video. I have some questions and need your guidance. For the stiff starter, how long can we keep in the fridge? How often do we have to feed it?
Hi NaiOhm you are welcome. Some people will say every day, other every week someone will tell you that they forgot it in the fridge and after 3 month was still alive.....
The fact is the most often SD is fed the healthier will be.
If you don’t use it much at list feed it once per week I suggest
@@StefanoMerlo Thank you so much.
@@TheNaiOhm welcome
Nice video. I have a stiff starter 50% hydration of about a year old. I’m trying to convert it to pasta madre. If I’m going to make panettone twice a week, how do I maintain it? Daily refreshment keep at 18c, wrap in plastic/cloth? Need to do sugar bath daily? I’m in Malaysia. Thank you.
Hi there. I'm new in trying the stiff starter. My stiff starter is quite sticky. Is that wrong? It looked good inaide the jar with air bubbles in the dough but during refeeding, it's like a very, very thick glue.
Great video. I have not made a Starter before, how much flour and water should I start with? Also, if I need 400 gram of starter, do I still remove 50gram from the stored starter and feed with 200g water and 200g flour? Doesn’t it end up with 450g starter?
What is the flavor difference between the stiff and liquid starter?
Hi it is a complex question, every sourdough has its own hallmark depending on the area, whether, water and flour. It’s say that the liquid one lead to less sourness and in my opinion it is easier to handle.
Then a panettone made with liquid starter tends to be less acid than one made with stiff starter?
@@lucascamargo7151 I expected the opposite, baking with stiff starter creates less sour than the liquid. But incorporating the liquid starter is easier than the stiff one. Dissolving the starter in water helps a bit.
Can i still have a starter please. Thank you
If you are in Bangkok definitely you can
@@StefanoMerlo yes, i' m in Bangkok. Please advise how to get it. Thank you 🙏
I’m in Sathorn name restaurant Via Emilia
Ive made your pandoro recipe with a stiff starter and want to try the liquid sourdough for it instead to see if their is a difference in texture and flavor
Could i let the first feeding for the liquid sourdough go over night like 8 or 9 hours. Im asking becuase timing is important for me
At what temperature you do the first feeding? Usually my liquid sourdough double in 4 hours at 26/27degrees Celsius and I never go over that
@@StefanoMerlo 26c
O i thought it had to be 6 hours for each feeding. So i can just do 4 hours for each feeding
Thank you ill let you know how it compares to the one with a stiff starter
At what temperature do you propagate the starter to get 3X volume after 6 hrs?
Usually at room temperature 26/28 degrees Celsius
Got it. Thanks. Useful. Bangkok room temperature, not a Los Angeles room temperature.
@@DocDougher3 definitely here most of the time I have to put it near the air condition....
@@StefanoMerlo My wife reminds me that in the summer our kitchen is indeed 25-30°C.
Love your videos. Very compact and relevant! Keep it up.
@@DocDougher3 Great and thanks a lot for your comment. If the temperature is lower the sourdough will be a bit slow but it will get there anyway. Cheers
Salve possibilmente in italiano che non capisco ko grazie ciao