How I maintain Pasta Madre (starter) My Way

I adopted this method from a classic or authentic panettone maker. I’ve made a few batches and this is why I found more legit easy than other bakers on YouTube. My starter were raisin, flour and water. I slowly cultivate it with feeding and also dying yeast. You could always use the sourdough starter to start of with and changing the ratio along the way.

I may not be able to share the ratio as I’m just showing my way to do it. I had fed once since the last video I post as I want to start baking another batch again. I hope I would be able to share how I made panettone in the next video. #caputo #lievitomadre #panettone #homebaker

Видео How I maintain Pasta Madre (starter) My Way канала Fingertoeland