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Italian Sour Dough Starter - Lievito Madre Recipe

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4.3 from 1 review

This Italian Sour Dough Starter, known as Lievito Madre, is a traditional natural yeast starter used for baking flavorful and airy sourdough bread. The process involves mixing flour, lukewarm water, and honey to create a tacky dough that ferments slowly over a period of 14 days with regular feedings. This detailed approach ensures a strong and active starter culture essential for authentic Italian breadmaking.

  • Total Time: 336 hours 10 minutes (14 days and 10 minutes including prep)
  • Yield: 1 batch (~100 grams active starter)

Ingredients

Starter Ingredients

  • 105 grams all purpose or bread flour (unbleached) (¾ cup + 1 tablespoon)
  • 50 grams lukewarm chlorine-free water (85°F/40°C) (3⅓ tablespoons)
  • ½ teaspoon honey

Feeding Ingredients

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

Instructions

  1. Initial Mixing: In a small bowl, mix lukewarm water and honey until combined. Add flour to form a non-overly sticky dough ball that’s slightly tacky. Mark the dough with a cross, place it into a large glass jar, cover the lid loosely (do not close tightly), and let it sit in a warm, draft-free area for 48 hours.
  2. First Feeding: After 48 hours, remove 100 grams of dough (preferably discarding the dry top part), keep 100 grams, discard the excess. Place the retained dough in a clean, rinsed, dried bowl. Add 105 grams flour and 50 grams water, knead to form a compact dough, mark with a cross, place back into the cleaned glass jar, cover lightly, and rest in the warm area for another 48 hours.
  3. Subsequent Feedings (Steps 3 to 12): Repeat the feeding process a total of 10 more times at intervals as follows: first three feedings every 48 hours, then the remaining seven feedings every 24 hours. Each time, remove the top dry part, keep 100 grams of dough, discard excess, add 105 grams flour and 50 grams water, knead to form a compact dough, mark with a cross, place in cleaned jar, cover lightly, and let rest for specified time. This consistent feeding builds vigor in the starter.
  4. Completion: After the 12th feeding (total of about 336 hours or 14 days), the starter is fully active and ready to use for baking.

Notes

  • Use unbleached all purpose or bread flour for best fermentation results.
  • Lukewarm water at approximately 85°F (40°C) activates the yeast properly.
  • Discarding the dry top part of the dough ensures a fresh and healthy starter culture.
  • Keep the lid on loosely to allow breathing while preventing contamination.
  • Maintain a warm, draft-free environment for optimal fermentation.
  • Consistency in feeding intervals is key to cultivating a strong starter.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: Approximately 14 days fermentation and feeding process
  • Category: Bread Starter
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipesvibe.com/italian-sour-dough-starter-lievito-madre-recipe/