Italian Sour Dough Starter - Lievito Madre Recipe

Name: Italian Sour Dough Starter - Lievito Madre Recipe
Prep time: 10 min
Total time: 14 d 10 min
Yield: 1 starter
Ingredients: 105 grams all purpose or bread flour (unbleached); 50 grams water lukewarm chlorine free water (85F/40C); 1/2 teaspoon honey; 105 grams all purpose or bread flour (unbleached); 50 grams water lukewarm chlorine free water (85F/40C)

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93 reviews

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Prep Time
10 mins
12 Steps
14 d
Total Time
14 d 10 mins
Servings
1 starter
Calories
390 kcal
Cuisine
Italian

Italian Sour Dough Starter - Lievito Madre Recipe

Gianna Palmer

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Italian Sourdough Starter is made a little bit different from the more well known version. This is a lower hydration starter which also takes longer to produce.

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Ingredients

Servings

STEP 1

105 grams all purpose or bread flour (unbleached) (¾ cup + 1 tablespoon)
50 grams water lukewarm chlorine free water (85F/40C) (3⅓ tablespoons)
1/2 teaspoon honey

STEP 2 -11

105 grams all purpose or bread flour (unbleached)
50 grams water lukewarm chlorine free water (85F/40C)

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Instructions

STEP 1

In a small bowl mix together the lukewarm water and honey, then add the flour and make a non sticky dough ball. Mark with a cross. Then place in a large glass jar, place lid on top but do not close. Let sit in a warm draft free area for 48 hours.

STEP 2

Remove 100 grams of the dough, it's best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.

STEP 3

Again remove 100 grams of the dough, it's best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams) place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.

STEP 4

Again remove 100 grams of the dough, it's best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 48 hours.

STEP 5

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 6

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 7

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 8

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 9

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 10

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 11

Again remove 100 grams of the dough, it's best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place in a bowl and add the flour and water, knead to form a compact dough, make a cross. Place in the jar (which has been cleaned, rinsed well and dried). Cover lightly and let rest again for 24 hours.

STEP 12

Ready to use!

Notes

I would use a jar at least 24 ounces (3 cups) or 680 grams.
The dough ball should not be sticky although it will be a bit tacky. If it is too dry then add a bit more water. Different flours absorb water differently.

Nutrition Information

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Calories 390kcal (20%) Carbohydrates 79g (26%) Protein 13g (26%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 5mg (0%) Potassium 105mg (3%) Fiber 3g (12%) Sugar 3g (6%) Calcium 16mg (2%) Iron 1mg (6%)