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 flour; 50 grams water; 1/2 teaspoon honey; 105 grams all-purpose flour; 50 grams water

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5

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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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This Italian sourdough starter, known as Lievito Madre, begins with a mixture of lukewarm water, honey, and flour to form a non-sticky dough. It undergoes a series of refreshment steps with flour and water every 48 hours to develop the natural yeast. The process creates a firm but slightly tacky dough starter essential for traditional bread baking.

Description

The Italian Sour Dough Starter or Lievito Madre recipe starts by combining lukewarm, chlorine-free water with honey and flour to make a compact, non-sticky dough ball. Marked and rested in a covered glass jar at a warm, draft-free spot, it ferments for 48 hours. Subsequent steps involve discarding excess dough, refreshing the starter with measured flour and water, kneading into a firm dough again, and returning it to rest. This cycle repeats multiple times to build a stable culture.

The finished dough should feel firm yet slightly tacky, not sticky. Water quantities may be adjusted depending on flour absorption. Using an adequately sized jar allows for proper handling and growth of the starter. This cultured dough forms the basis for slow-rise sourdough breads with unique flavor and texture.

The feeding and resting schedule over several days encourages natural yeast growth and acid development, preparing the starter for use in bread recipes. The careful handling ensures a starter that is manageable and effective once mature.

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Ingredients

Servings

STEP 1

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

STEP 2 -11

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

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Instructions

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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

Use a jar of at least 24 ounces (3 cups) to accommodate dough expansion.
The dough should be firm but slightly tacky; adjust water to avoid stickiness or dryness.
Maintain lukewarm, chlorine-free water at about 85°F (40°C) for best fermentation results.

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 (2%) Fiber 3g (12%) Sugar 3g (6%) Calcium 16mg (2%) Iron 1mg (6%)