How I Maintain Pasta Madre | 如何喂養野酵硬種 (水式酵母）

Pasta madre also referred to lievito madre, a stiff/firm sourdough starter used widely in leavening of enriched dough such as panettone, pandoro etc.
Below is my maintenance schedule. It is subject to change if I find my pasta madre needs more tweaking.
Day 1 - 6pm
*Remove pasta madre from fridge
*Bagnetto for 15mins
*Dry refreshment
*Store in chiller at 7pm
Day 2 - 3pm
*Remove pasta madre from chiller (20 hours in chiller)
*Water refreshment
*Store in chiller at 3.30pm
Day 3 - 11.30 am
*Remove pasta madre from chiller (20 hours in chiller)
*Dry refreshment
*Store in chiller at 12pm
Day 4 - 8am
*Remove pasta madre from chiller (20 hours in chiller)
*Dry refreshment, leave at RT 28-30C for 3.5-4hr
Day 4 - 12.30pm
*Split pasta madre into 2 parts
*Part 1- Dry refreshment, leave at RT 28-30C for 3.5-4hr
*Part 2-Dry refreshment, store in fridge
Day 4 - 5pm
*Dry refreshment, leave at RT 28-30C for 3.5-4hr
Day 4 - 9.30pm
*Pasta madre triples and ready to be used
🔺請記得開啓中文字幕 （cc)
第一天 （下午6點）
冰箱取出酵母
浸泡糖水15分鐘
乾性喂養
下午7點收進酒櫃
第二天 （下午3點）
從酒櫃取出 （發酵20小時）
水式喂養
下午3點半收進酒櫃
第三天 （上午11點半）
從酒櫃取出 （發酵20小時）
乾性喂養
中午12收進酒櫃
第四天 （早上8點）
從酒櫃取出 （發酵20小時）
乾性喂養
室溫下（28-30C）發酵 3.5-4 小時
第四天 （中午12點半）
把酵母分成兩份
第一份 - 乾性喂養，室溫下（28-30C）發酵 3.5-4 小時
第二份 - 乾性喂養，放入冰箱冷藏
第四天 （下午5半）
乾性喂養
室溫下（28-30C）發酵 3.5-4 小時
第四天 （晚上9點半）
酵母膨發三倍，準備使用在麵糰攪拌
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Music used
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Link: • Dreams - Royalty Free ...

[@vrobaldo]

Finally!!! I have mastered the ever so difficult Lievito Madre...and hence, the Panettone!!! I'm so very pleased! Started working on this in very late November. Have made two Panettones so far...the first was real nice but had me sweating. This one is a dream and can't wait till tomorrow to try it! It's hanging right now, listening to the conversation as we say:)!!! THANK YOU!!!

[@autumn.kitchen]

Wow great to know! Bravo and enjoy!

[@lwkljxlxh]

wow..so detailed...thks a lot fr sharing

[@fingershopping3544]

i really cannot understand there're thumbs down..... thank you so much for sharing

[@autumn.kitchen]

Thank you 😊

[@khirouah]

Thanks for the share this is the first i see this methode of Sourdough it's mix between piemontese and milanese technique very intressting

[@autumn.kitchen]

Thank you 😊

[@lucyyeap4684]

U r amazing Autumn. I thought baking with natural yeast is simple but this is another level. Tqsm for sharing.

[@autumn.kitchen]

Thanks Lucy

[@zhihuitan5393]

You are the most amazing baking channel. I always doubt how to maintain a pasta madre! Thanks for sharing the entire process ❤️ great video.

[@kahlingchan6315]

The process is not new and written in many books. What she has done is to 'visualize' it as well as add her tweaks for a hot country like Malaysia. For more in depth study we still need to take a class or hit the books

[@autumn.kitchen]

Thanks Zhihui

[@ManatsananTaTa]

@@kahlingchan6315 ไใน (

[@helencheang5830]

Hi Autumn Kitchen, I am interested to learn how to do the pasta madre from scratch. Can you do a video of it step by step? Thereafter, I can follow the maintenance. Thank you

[@hughug80]

Me too.. Would love to learn.. Thanks

[@autumn.kitchen]

check out Kristen (Full Proof Baking) website for converting liquid starter to pasta madre fullproofbaking.gumroad.com/#ucprT

[@Aaamom]

Thanks for sharing the in depth process. ^^

[@autumn.kitchen]

Thank you 😊

[@alex4771]

I love your videos! I’m new here and trying to make a panettone from scratch I was trying to find a recipe about starting the pasta madre.

[@autumn.kitchen]

www.pantrymama.com/pasta-madre/

[@autumn.kitchen]

You can convert your liquid starter using the method shared in this blog

[@fenix83066]

is there a noticable difference between pasta madre and Sweet stiff sourdough starter when used in baking? Thanks!

[@carolinekurniawati5325]

Thank you so much for sharing, this helped a lot for me to understand the pasta madre maintenance 🙏🙏

[@autumn.kitchen]

Thank you 😊

[@forozandeshirzad1355]

Thanks for sharing

[@iremkurtulus2843]

I've been looking for thisssss, it's so helpful!

[@autumn.kitchen]

Thank you

[@pastryshack551]

The bundle is cute

[@autumn.kitchen]

😉

[@googleddturk2917]

wow it's so satisfying

[@omererden3992]

such a good tutorial!

[@ukulelesforpeace2083]

Hello and thank you for the very explicite video. Also: Merry Chrustmas to you🎉 I have 2 questions: I prepared a padta madre for the panettone I am preparing. After the last refreshing I took half of the padta madre to create the first dough. I want to use the other half for storage. As it is still wet from the last 4 hours despite the resting; shall I refresh it again by calculating the quantity of the starter I have? What ratio shall I use for water and flour? 2. Is it possible to freeze pasta madre for future use as I don't bake much these days any if so- how do I refresh it after defrosting? Thank you so much, Daphna.

[@soimi716]

Thanks for the detailed video 😊 I made a pasta madre using an online recipe, but it only uses dry refreshment. Is wet refreshment necessary and if yes, what does it add to the pasta madre? Thanks againn

[@autumn.kitchen]

I have seen different school of teaching using just dry refreshment VS dry/wet. From my past learning, the wet/dry is to balance the lactic/acetic, I’m not expert to advise how. But sometimes i do just dry refreshes too. I think you can go with what you comfortable with

[@pkoba]

Thanks! ❤️🇧🇷

[@pratoommartyu9368]

How to make pasta madre? Thank you. ❤❤❤❤❤

[@autumn.kitchen]

You can follow this www.pantrymama.com/pasta-madre/

[@danielramon1327]

thank you so much for such an informative video. may I ask why the change of hydration? I understand the one after the bagnetto but then you do 40%, 38%, 42% etc. thank you!

[@autumn.kitchen]

After bagnetto pm is quite wet hence I use lower hydro (30%). And if it’s after dry refreshment mh usual hydration is 40%, if wet then 38%. There is really no fix hydration for this, as everyone’s flour and pasta madre is different. It’s just a guide to show how I refresh mine. Hope you get it. Cheers 😊

[@kalinglook5596]

Hi Autumn Kitchen, thank you for preparing this detailed videos for PM. Just wondering, how to maintained at 16 degree without wine chiller.

[@autumn.kitchen]

You need wine chiller

[@FK-iy3vh]

Hi Autumn kitchen does it mean that without a wine chiller I can’t maintain this PM?

[@fabioperuch5522]

Hi! You use cold flour and ice water... In the video you comment that you do this to prevent Lievito from overheating. What is the ideal temperature after mixing and lamination? What temperature must not be exceeded? The bagnetto water, did you use something like 20C? Thanks for sharing.

[@autumn.kitchen]

I’m living in tropic country where my kitchen is usually 30C. I’m trying not to get a pasta madre that is over 30C.

[@forclysake3676]

thank you for this video Could you share how to adapt using pm in regular starter recipe? 🙏🏻

[@autumn.kitchen]

Pm usually use in panettone, pandoro, Colomba etc

[@cachi-7878]

OK, I’ve seen this circus done by others but what is the purpose and where is the bread made with this? What are the benefits? Seems like a lot of BS to me but maybe not.

[@richspizzaparty]

Unless you're making breads like Panettone there is a lot of BS especially on KZbin.

[@Matthew-ve3yw]

​@@richspizzapartypanettone is not a bread

[@Matthew-ve3yw]

its clear u have 0 knowledge

[@akinbaksi905]

love it!

[@carolli5603]

Thank you so much for your recipes. I love them so much. May I ask a question? If I don't have a chiller about 16 degrees, should I shorten the fermentation time to about 12-16 hours at 20-23 degrees in every step ?

[@autumn.kitchen]

I have seen people doing that. But theoretically there is reason for the temp range for the optimal environment for the microbes

[@mac2367889]

好喜歡你製作的烘焙作品,也非常想學習如何培養野酵硬種,但我看不懂英文,可以有中文解說嗎？非常感謝中秋節快樂

[@autumn.kitchen]

不好意思，这个视频中文还没放上去。这两天我会把中文字幕放上去，再通知你。谢谢😊

[@mac2367889]

@@autumn.kitchen 謝謝你的幫忙

[@mac2367889]

@@autumn.kitchen 再請教影片一開始你先從冰箱拿出用布包裹的硬種是如何製作的？如果我只有天然酵母如何製作？ 有比例配方嗎

[@irenemrtn]

This process is so beautiful to watch!! I just loved it. I'll try it soon. I've got a couple of questions. First: what would you do if you had no chiller? Is there any other option? My house is normally at 21°C or so. Pushing the temp up is no problem, I use the oven with hot water, but pushing it down? My fridge is way to cold (around 4°C)... Any ideas? And second: what do you do with all the scraps? Are they useful for a discard recipe? Thanks for sharing this technique!!! ❤️❤️❤️

[@autumn.kitchen]

Unfortunately it needs chiller for the maintenance

[@vrobaldo]

Dear friend: Thank you for your detailed recipe for Lievito Madre. I have an unusual problem: When I give my LM a bath, I squeeze the pieces to get air out and place in the water with sugar. The pieces always go to the bottom, and in a couple of minutes, they float. Now, they are NOT floating, and so get in touch directly with the sugar and form a skin, staying in the bottom all the time! Any idea why this happens? Thank you for your wise advice:)

[@autumn.kitchen]

I don’t squeeze so hard. The more compact you squeeze it , i believe it will be more dense and hence not floating. As long as you sugar batch it, the floating doesn’t really matter to me

[@vrobaldo]

@@autumn.kitchen Thank you, it seems my LM needed a rest:) Refrigerated 48 hrs., and is all happy floating again in it's water bath for refreshment:)

[@hjeom298]

So much effort 👏 I respect that. Btw what the biggest difference between liquid sourdough starter and pasta madre

[@revimfadli4666]

Flour to water ratio? Liquid starter is mixed with all the water, rather than just submerged in it like pasta madre

[@darja25]

Flavor!! Pasta madre has more lactic acid

[@sanjabosnjak7869]

Thank you for sharing this process. I really means a lot to me! If I my ask you what do you do with discard of PM?

[@autumn.kitchen]

Unfortunately I don’t use the discard as the bakes is sour 😅

[@williamjoo6343]

The reason pasta madre used in panettone is because of it's stronger "yeast effect" and flavor than compare to liquid sourdough starter? I guess with all fat contents in the panettone needs very strong leavening power. From your experience, how much pasta madre gives "leavening power" compare to fresh yeast?

[@autumn.kitchen]

There is not just yeast but bacteria in doing the leavening job. Amount of pasta madre goes with individual recipe as stated

[@rafalf17]

so much loveeeeee. What is its name? 😊

[@liebermancomp]

lovely explanation!!! I was wondering- what is the thought process behind choosing different hydration in the 3 refreshments you made. you started with 30% then between 40-42%. Why did you do 30% to begin with? thank you :)

[@autumn.kitchen]

The one 30% is wet from water bath, hence lower hydration needed

[@sarispermata]

Thank youuu for sharing 💗

[@thanhngale6653]

Hi, How many days does PM keep in the fridge before refreshing? Thanks!!!

[@autumn.kitchen]

Depending on the ratio you refresh. If 1:1 usually I keep for 4-5days. 1:3 for 2-3 weeks

[@thanhngale6653]

@@autumn.kitchen Thanks teacher!😍😍😍

[@badlyam7689]

Thank you very much. I knew how to make it, but I don’t know how to use it. Could you tell me how?

[@autumn.kitchen]

Use in panettone, pandoro, Colomba etc

[@anapaulaoliveira1966]

How we starting the lievito madre? Do you have a video?

[@autumn.kitchen]

You can follow this blog to convert your starter to pasta madre www.pantrymama.com/pasta-madre/

[@joseangelaldeguer9004]

Hello, there is one thing I don't understand. When you are in a week of panettone production, do you continue feeding only hot throughout the entire time? Or once the panettone day is over, do you have to tie the sourdough and start from the beginning again, leaving the to rest for a few days sourdough in refrigerator? Thanks

[@giuseppe3914]

buon giorno, ho pravato a seguire tutta la procedura ma non riesco ad impastare con le dosi di acqua, non ci riesco a mano e neanche con la planetaria. Posso aumentare leggermente la dose di acqua Grazie

[@josy1217]

Hi Autumn, thanks for sharing this video. I’ve watched it so many times! It’s very helpful to me but I’d like to ask you what’s the difference between the chiller refreshment and RT refreshment? Thank you

[@autumn.kitchen]

It gives different balance for the bacteria

[@josy1217]

@@autumn.kitchen thank you for your reply😊

[@crazy0woobys]

Thank you for sharing. There is this question about what brand of flour you're using and where to purchase?

[@autumn.kitchen]

Super melanger. Check out at HOI

[@hawkheights6953]

Thank you - nice video. This is getting the pasta madre ready for using, but how do you maintain it if not using in a dough? ie - long term storage?

[@autumn.kitchen]

Feed and keep in fridge. The higher the ratio the longer it stays in fridge. Just like our liquid starter

[@joseteribeiro7953]

👏👏👏👏👏

[@stefansuharjono2519]

Hello! Greetings from Malaysia. I wonder how to maintain my pasta made without a chiller. My fridge can go max 6C. Is it ok to refresh and leave at RT till double then place in fridge at 4C to triple?

[@autumn.kitchen]

Unfortunately it is quite challenging. There are ppl who do not own a chiller and tried with fridge. This has to come with experiment to see how your pasta madre react and grow with your fridge temp. I’m not in the position to advise as I didn’t try with fridge

[@mihribanism]

more baking videos please

[@mauyukngan8654]

老师你好，請問老师從冰箱拿出來的硬種是如何制作的，謝謝老师❤

[@ДраганаТрујић]

Well, I would like to show me, or to sent me a link, how to make pasta madre, step by step.

[@autumn.kitchen]

Hi you can follow this blogger process 😊 www.pantrymama.com/pasta-madre/

[@Piery83_]

Hi Autumn, is it ok to have a pH value of 4.28 after cold maintenance? Shouldn't go below 4?

[@crazy0woobys]

How do we know is the PM is good and healthy?

[@irenevalezc]

Thank you for sharing. Can I know how you convert from 100% starter into pasta madre?

[@kahlingchan6315]

She doesnt teach that cos her pm was gifted by her sinsei

[@autumn.kitchen]

check out Kristen (Full Proof Baking) website for converting liquid starter to pasta madre fullproofbaking.gumroad.com/#ucprT

[@capricornenumide2532]

Thx for this vidéo, but how you ve got first pasta madre?

[@autumn.kitchen]

I’ve got mine from an Italian chef. You can also make it by converting from liquid starter. It will take more time though. This website teach how to do it www.pantrymama.com/pasta-madre/

[@svapadariaartesanal8797]

Thanks for sharing that with us!!! You are amazing! I Have a question: if i will use it between 4 to 7 days, what Day i Need to return to continue de process?

[@autumn.kitchen]

Sorry don’t quite get your question.

[@recetteitalienne]

When is it ready to be used ?

[@asaslf]

I have starter 100%hydration , how to make it to be like madre from the beginning??

[@autumn.kitchen]

Hi you can try convert your liquid starter to stiff starter following this blog www.pantrymama.com/pasta-madre/

[@carolli5603]

老師您好，請問您養這支酵母的麵粉是使用大陽職人還是petra6384？謝謝您

[@blurgal6]

Hi Autumn, thank you so much for this video. I have managed to do it till the end and put the other half in the fridge. May I know how often do I need to feed the pasta madre left in the fridge? I will not be baking panettone often. Can I also use the pasta madre for Pandoro?

[@autumn.kitchen]

For the ratio you refresh and keep in fridge, it need a refreshment after a week

[@autumn.kitchen]

Yes you can use for pandoro. If you want to keep longer in fridge, you can refresh higher ratio 1:3 or 1:4 etc

[@blurgal6]

@@autumn.kitchen thank you for your response. and thank you so much for your Panettone recipe and instructions. I adapted it, and it turned out really good. I was so happy. Of it was not perfect but was really good enough for home consumption. thanks again.

[@blurgal6]

@@autumn.kitchen thank you

[@AjatSudrajat1025]

Mau i know for recepi make pasta marde Miss

[@autumn.kitchen]

You can check out here www.pantrymama.com/pasta-madre/

[@crazy0woobys]

I'm wondering what brand is the pH tester you're using and where can I find?

[@autumn.kitchen]

Hanna

[@PenPenPen555]

Thanks for this clip “How to maintain Pasta Madre” But which clip that I can learn before this step? Please suggest.. I did the sweet stiff starter and which step before maintain pasta madre? Thank you very much for your video

[@autumn.kitchen]

You can learn how to convert your liquid starter to pasta madre from this blog www.pantrymama.com/pasta-madre/

[@autumn.kitchen]

You can learn how to convert your liquid starter to pasta madre from this blog www.pantrymama.com/pasta-madre/

[@PenPenPen555]

@@autumn.kitchen Thank you very much 😍

[@DrDMM23]

Hi. Would you pleaseeeee tell me what to do if my pasta madre doesn't rise or at least doesn't triple. Do you think that putting it in a closed jar has someting to do with it? Where I live, kitchen temperature is 31 degrees and humidity is about 80%. Pleeease advise! 🙏

[@autumn.kitchen]

I’m living in tropic too. I guess the flour used is important. You may want to experiment to try with different flour that your pasta madre will work with

[@fabrizio483]

Hello. What is the purpose of a "water refreshment"? Thank you!

[@autumn.kitchen]

From what I understand, it helps to correct the acidity between lactic and acetic.

[@dasargilamauloeapa]

how to start making pasta madre, Mrs ?

[@autumn.kitchen]

www.pantrymama.com/pasta-madre/

[@jennycwy1024]

May I know how to make this pasta madre? Is it the same thing as your sweet stiff starter ?

[@autumn.kitchen]

You can follow this website on the conversion www.pantrymama.com/pasta-madre/

[@hernawatykhomahdi5808]

Hi, wat did u do with the discard?

[@yuliannysianandar4453]

Hi how to do pasta madre ? Can you show us ?

[@autumn.kitchen]

check out Kristen (Full Proof Baking) website for converting liquid starter to pasta madre fullproofbaking.gumroad.com/#ucprT

[@javierikaboiz]

how come u have diff hydration level for diff day? and when do we know when P.M is ready to use?

[@autumn.kitchen]

The stage of pasta madre is different. After sugar bath the pasta madre is wetter. Hence diff hydration used

[@yeungleo9427]

why need to make a cross ? why need to roll up when place in water ?

[@autumn.kitchen]

This is optional

[@agnesyeo1418]

Where is the recipe to make the stiff starter?

[@autumn.kitchen]

You can convert your liquid starter to stiff starter following this blog www.pantrymama.com/pasta-madre/

[@justintham4135]

Hi, may i know what's the water temperature for mixing and water bath? Thanks

[@autumn.kitchen]

Mixing I use ice water as mentioned in video. Water bath I use RT water

[@nonnonphumtas]

I'm so curious about what is the right number of the pH level?

[@richspizzaparty]

4.2

[@crazy0woobys]

Autumn, what will you do with dried outer layer of PM?

[@autumn.kitchen]

Discard

[@chanyokepeng3779]

Do we need to do 4 days refreshments if we are not using it for baking?

[@autumn.kitchen]

To wake it up I would at least do bagnetto follow with one chiller refreshment (16-20hr) and one room temp (28c, 3:5-4hr) refreshment before keep back to fridge

[@cougar231000]

Did you start this sourdough with this water percentage or initially it was a 100% to make It grow better?

[@autumn.kitchen]

I was gifted a pasta madre by an Italian chef. You can do it by converting your liquid starter and maintain like a pasta madre.

[@zanichellili]

Dear Autumn Kitchen(sorry, but dont know your real name), thank you for sharing this tutorial! Could you please tell, what is the “acceptable” acidity level of pasta madre to be used for panettone and other grandi lievitati? Thank you!

[@autumn.kitchen]

I am not an expert but my practise is my pasta madre pH is between 4.1-4.2 before adding to my first dough.

[@GiovannadeSimone]

what is the final temperature of the pasta madre before storing it?

[@autumn.kitchen]

I would prefer it to be 28C to kick start some activity before storing it

[@doreenlim7641]

Hi autumn, the last pm can use to bake for how many panettone?

[@autumn.kitchen]

usually 4x500g pane uses about 100-140g pasta madre. you need to take into account of the dry crust that cannot be used.

[@anabanana9582]

I think i overwork mine

[@carollee7333]

Hi...to use the 2nd part of pasta madre that stored in the fridge, do I have to do the 4 days refreshment steps starting from 15 minutes bagnetto again??

[@autumn.kitchen]

If pasta madre has been kept in fridge, then you need to activate it from the beginning again from bagnetto

[@carollee7333]

@@autumn.kitchen thank you so much for sharing....❤

[@michaszymanski8106]

How to start process when I don't have pasta madre?

[@autumn.kitchen]

You can convert your liquid stater following this blog www.pantrymama.com/pasta-madre/

[@anh420]

Thanks a lot for your recipe, can I ask any recommendation to use the dry peel? I feel kinda guilty for throw it away. :(

[@autumn.kitchen]

You can’t use that

[@auderus]

you could throw it in your compost, if you have one. At least it will go back to benefit earth's soil web! I wonder, if you soaked it and pulverized it, could it be used as a substitute for the discard in a sourdough discard recipe, or at least substitute for some of the water and flour in the recipe? Could be an opportunity for an experiment!? Subject for another video? I'm sure there would be interest in this for all those who may want to do this maintenance and feel the same way about discarding starters !?

[@javierikaboiz]

Hi hi may i ask did u thaw it from freezer?

[@autumn.kitchen]

It was not frozen. Do you mean from fridge before doing bagnetto?

[@crazy0woobys]

I have a question about this pasta madre. In your experience all these years of taking such a good care of your pasta madre, do you think it is possible to build one with good strength from 100% hydration sourdough that can be compared to the one that passing down by your teacher during the time you learned this?

[@autumn.kitchen]

Yes it is possible. It takes time to stabilize it and maintain it like a pasta madre

[@kryjchek]

Waaay different from how I maintain my pasta madre… but I think Italians would scream blasphemy at my version of it 🤪

[@autumn.kitchen]

😄😄

[@irenesneddon2982]

Kenn, please tell us how do you maintain yours. Thanks.

[@kryjchek]

@@irenesneddon2982 Very badly, I'm afraid. I just maintain mine at a 50% hydration, with 10% of that water being honey i.e. 20g pasta madre 20g bread flour 9g water 1g honey Knead the little thing by hand until smooth. Only then do I roll it into a log.

[@TheFunhei]

Hi, may I know how to build a lievito madre? can you recommend some site? Thanks thanks

[@autumn.kitchen]

Hi you can try this website www.pantrymama.com/pasta-madre/

[@TheFunhei]

@@autumn.kitchen Thanks. Will definitely try this out. However, rather different from other websiites, it has no mention on “sugar bath” or “water bath”, these 2 process are not necessary as I see you have included these process in your KZbin channel of how to maintain lievito madre.

[@autumn.kitchen]

There are many school of teaching actually. Just try out and see how it works 😉

[@TheFunhei]

@@autumn.kitchen thanks.

[@aivlys5850]

我也是在马来西亚的。没有可控温的发酵箱确实不能做好。但是刚开始尝试，只能放冰箱。我养了快一个月了，还活着。不过不理解的是，为什么我的水式酵母表皮都不会像你的这样干燥呢？都是在水里都快化了表皮也还没干燥😓

[@autumn.kitchen]

酵母水份过高吗？

[@aivlys5850]

@@autumn.kitchen 那天问了你之后，突然想到，会不会是因为我都有盖上盖子的原因。昨天就试了一次不盖上，果然很快就风干表皮。但是其实表皮要干燥的原因是什么呢？有什么好处吗？

[@aivlys5850]

@@autumn.kitchen 还有我放水里养的时候很容易化掉。是不是面粉筋度不够高？

[@lynnliao1796]

Hi, if I am making another batch in another 2 to 3day, can i continue to do daily refresh after 4 refreshment, then another 4 refreshment before use? Or should I keep in water bath?

[@autumn.kitchen]

Yes you can. Or do the chiller (16C) refreshment daily

[@mazyyau8731]

My lievito madre is not tripling after the 3 refreshments would you advise continual refreshments at 26 C every 4 hours to strengthen it ?

[@autumn.kitchen]

I would prefer to run the 16-18C cycle once and 28C cycle once daily. Means one chiller one RT refreshment until it is stronger

[@mazyyau8731]

@@autumn.kitchen thank you for your quick reply and your generous sharing of your expertise. Will try again using your advice. Wishing u a Merry Christmas 🎄

[@yizhejia3105]

hi The apple yeast and anaerobic fermentation went very smoothly. The first mixing was 1;1;0.4 and the pH value of the dough roll dropped to about 5.0+ on the second day of storage (I used the method of immersing it in water and it surfaced quickly. and the fermentation is very vigorous). However, in the update on the third day, its PH value did not drop to 6+ and it was very sticky, and the fermentation speed was also much slower (it probably took more than 12 hours to surface). Is this normal? Later I decided to divide it into two doughs, one of which was in water and the other kept dry. The dough in the water took a long time to float to the surface, and the gluten was completely destroyed when I took it out, so I gave up on it. The dough that was kept dry fermented very slowly and was sticky in the next two days, and the smell of fermentation was not very sufficient. It still maintained some fermentation, but the pH value remained at around 5-6. I put them in a warm place, the temperature is about 20-23 degrees Celsius What happened to the yeast to make them inactive?

[@SilencePomelo]

硬種和一般魯邦種於風味上的差異明顯嗎？以及是否有除了風味以外的其他優勢呢？因為看起來真的非常費工......

[@autumn.kitchen]

潘尼多尼一般都是用硬種，我相信背後有很多科學研究支持所以才會廣汎被運用

[@林子冉]

秋天老師好：請問捆綁好直接進冰箱冷藏4度C保存嗎？或需先在室溫中放置一段多久的時間後才進冷藏呢？謝謝您

[@autumn.kitchen]

我是直接放进冰箱

[@林子冉]

@@autumn.kitchen 好的！ 試了幾個您的食譜，都非常美味，謝謝您

[@yuliannysianandar4453]

Can do anything that use pasta madre ?

[@autumn.kitchen]

Panettone, Pandoro, Colomba etc

[@kxkhoo309]

Hi. I have a pasta madre blessed from a friend. But it was refreshed since 6 weeks ago. Please can you advise how should I refresh it? Shall I follow the steps 100% in this video? Or? Kindly advice, highly appreciated

[@autumn.kitchen]

If you keep in fridge then when you remove it, you have to do the bagnetto and follow by at least 3 days refreshment in chiller. Judge your pasta madre and see if it is strong and active to proceed to day 4 refreshment for dough mixing.

[@kxkhoo309]

@@autumn.kitchen thanks for your quick reply, CS. Highly appreciated. By the way, can you teach or let me know how to know/judge whether the pasta madre is strong and active? Do you mind to share a video or weak Vs strong/active pasta madre? Many thanks in advance.

[@sfw5520]

Is that a wine chiller?

[@autumn.kitchen]

Yes

[@mzli1229]

哇，老师家的mixer很专业，请教您，它是什么牌子和型号的？

[@autumn.kitchen]

牌子是CN，台湾搅拌机。

[@mzli1229]

@@autumn.kitchen 看着很结实耐用！我kitchenaid用了三台了，因为有时候会搅硬面团，它就很容易坏

[@sukipang6093]

how to made the PM before day 1?

[@autumn.kitchen]

Try follow this blog 😊 www.pantrymama.com/pasta-madre/

[@tressesmom]

Hi! What is the brand of pH meter you use?

[@autumn.kitchen]

It is Hanna

[@sarispermata]

Do you have recipes for the discard?

[@kahlingchan6315]

Too sour. But you can try

[@sarispermata]

@@kahlingchan6315 Oo I see. Thank you 🙏🏻

[@yvonnetan12]

What flour do you use to maintain your PM?

[@autumn.kitchen]

Japanese high protein flour

[@auderus]

@@autumn.kitchen is there a minimum protein percentage you are aiming for, for those of us who live where Japanese high protein flour is not available? For ex., would any artisan bread flour with at least 14% protein work?