LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Have you ever heard of a stiff sourdough starter? It's an Italian specialty known as Lievito Madre, and I'm here to tell you that making it from scratch is life-changing
Ingredients
  • subheading: Day 1 - Day 2:
  • 45 milliliters of Filtered Water (100°F)
  • 60 grams of Flour
  • subheading: Day 3:
  • All of the Starter from Day 1
  • 30 milliliters of Filtered Water (100°F)
  • 60 grams of Flour
  • subheading: Day 4:
  • All of the Starter from Day 3
  • 30 milliliters of Filtered Water (100°F)
  • 60 grams of Flour
  • subheading: Day 5 - Day 14:
  • 30 grams of Starter
  • 50 milliliters of Filtered Water (100°F)
  • 100 grams of Flour
  • subheading: Once weekly Refresh from Day 14:
  • 30 grams of Starter
  • 50 milliliters of Filtered Water (100°F)
  • 100 grams of Flour
  • subheading: Making a Levain from your starter (for baking bread):
  • 30 grams Sourdough Starter
  • 130 milliliters of Warm Filtered Water (100°F)
  • 120 grams of Flour
  • The measures above are just a guide. You will use this ratio for any recipe that requires 1 cup of 100% hydration active sourdough starter.
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer