Lievito Madre (Sourdough Starter) - Day 1

Serves 1
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Directions

  1. 1Combine 250g of strong flour (type 0 or 00, W 340-350) and 150g of tap water.
  2. 2Combine 250g of strong flour (type 0 or 00, W 340-350) and 150g of tap water.
  3. 3Combine 250g of strong flour (type 0 or 00, W 340-350) and 150g of tap water.
  4. 4Mix the ingredients, either by hand or using a mixer.
  5. 5Mix the ingredients, either by hand or using a mixer.
  6. 6Mix the ingredients, either by hand or using a mixer.
  7. 7Transfer the dough into a transparent container.
  8. 8Transfer the dough into a transparent container.
  9. 9Transfer the dough into a transparent container.
  10. 10Mark the initial height of the dough in the container.
  11. 11Mark the initial height of the dough in the container.
  12. 12Mark the initial height of the dough in the container.
  13. 13Allow the dough to rest for approximately 2-3 days for natural growth.
  14. 14Allow the dough to rest for approximately 2-3 days for natural growth.
  15. 15Allow the dough to rest for approximately 2-3 days for natural growth.

Ingredients

  • 250 g strong flour (type 0 or 00, W 340-350)
  • 250 g strong flour (type 0 or 00, W 340-350)
  • 250 g strong flour (type 0 or 00, W 340-350)
  • 150 g tap water
  • 150 g tap water
  • 150 g tap water

Equipment

mixertransparent container

Tips

  • Use a strong flour with W 340-350.
  • The initial rest period takes about 2-3 days, depending on flour and environment.