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Author Topic: Lievito Madre  (Read 370 times)

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Offline Wannabe Italian

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Lievito Madre
« on: September 29, 2017, 09:14:44 AM »
Hey guys,

my selfmade Lievito Madre is soon ready to go, it is right now in the fridge but will be fully active next week.
I want to make my NP dough with it for the first time. How would you involve it in my recipe of:

Flour (caputo blu) 100%
Water 63%
salt 2,5%
Yeast (CY) 0,7%

Are there things I have to note when using it?
Thanks for advice  :)

Offline GualtieroIlVecchio

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Re: Lievito Madre
« Reply #1 on: September 29, 2017, 04:46:39 PM »
You can take your LM instead of the yeast.

For pizza I take a bit from my LM, feed it like a sourdough towards 100% hydration and when it peaks I use it like a starter and make my dough with the amount according to TxCraig1's table: https://www.pizzamaking.com/forum/index.php?topic=22649.0.

« Last Edit: September 29, 2017, 05:39:10 PM by GualtieroIlVecchio »

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