TABLE OF CONTENTS
Once used for your recipes, Sourdough can be stored in 3 ways, depending on how long you wish to keep it.
First, you must evaluate whether you want it available EVERY DAY or prefer to use it occasionally. In the first case, you will need to refresh the sourdough daily, while in the second case, you can store it in the refrigerator or freezer for several days. However, I suggest scheduling the cycle of 3 refreshments at least once every 15-20 days to avoid diluting the yeasts and causing them to lose their strength.
HOW TO STORE SOURDOUGH AT ROOM TEMPERATURE (FOR 24 HOURS)
Storing the sourdough starter at room temperature is crucial for two reasons: if you need to use it every day (although this is unlikely at home) or if you need to refresh it after several days in the fridge.
If the above describes your need, you must refresh the mother yeast EVERY DAY and store it at room temperature (19°C to 20°C – 66° to 68°F) for 24 hours. Whether you store your sourdough in the water or tied-up, detailed instructions are on the page dedicated to How to Feed Sourdough Starter.
STORAGE OF SOURDOUGH IN THE FRIDGE (FOR 7-10 DAYS)
I recommend this type of storage for home use because it allows you to keep the Sourdough for about one week without causing an excessive loss of strength.
After the bath (as explained above), squeeze and knead:
- 1kg starter
- 2kg of Bread Flour
- 800gr water at 30°C (86°F)
Knead it, roll it to 1-2 cm of thickness, roll it up, and soak it in cold tap water (about 19°C (66°F))
Leave the Sourdough at room temperature until it comes to the surface. Then, place it in the fridge at +4°C (39°F) for 7-10 days.
Sourdough does not absorb odors that may be in the refrigerator, so you can leave it uncovered.
Evaluating the fridge’s temperature is crucial because if it is too far from +4°C, the sourdough’s shelf life will be reduced to 4-5 days.
To reactivate the Sourdough starter, leave it at room temperature for 24 hours and proceed with the regular daily refreshments for at least 4-5 days before using it in the recipe.
HOW TO STORE THE SOURDOUGH IN THE FREEZER (FOR MORE THAN 1 MONTH)
To further extend the period of preservation – more than 1 month – I suggest to FREEZE your Sourdough Starter, moving as follows:
After soaking the Sourdough as explained above, squeeze it and knead it following these proportions:
- 1 kg starter
- 2 kg of Bread Flour
- 800 g water at 30°C (86°F)
Knead all the ingredients, roll the dough to 1-2 cm of thickness, roll it up, and soak it in cold tap water at 19°C/20°C (66°F – 68°F). Leave at room temperature until the Sourdough rises to the surface and then place in the refrigerator, uncovered, at +4°C (39°F) for 24 hours. Put it in the freezer the next day and wait for the entire mass to completely freeze before covering the Sourdough with a plastic wrap sheet.
To reactivate the Sourdough, it is crucial to avoid temperature shocks. To do this, please place it in the refrigerator for 24 hours. Then, put it at room temperature for 24 hours or until the Sourdough rises to the surface again. Finally, you can proceed with standard refreshments.
33 thoughts on “Come conservare il Lievito Madre”
Buongiorno,
il mio lievito madre mantenuto in acqua non fa la crosta, anzi, tutta la superficie fuori dall’acqua rimane appiccicosa. Come mai? C’è qualche acidità che prevale? Ho letto che dovrebbe formarsi….grazie!
Ciao Gabriele,
il tuo lievito è probabilmente debole con troppo acido lattico. Nei rinfreschi dovrai facilitare la proliferazione di Lieviti.
Prova a rinfrescarlo secondo queste indicazioni:
QUICK FIXES FOR ACIDIC SOURDOUGH STARTER
A presto!
Buona notte (è l’una e un quarto),
ho letto le vostre indicazioni che trovo molto interessanti ma anche complicate, per esempio: per la conservazione in frigorifero, dopo l’impasto e la conservazione in acqua fino alla risalita, va messo in frigo con l’acqua? e non si disfa?
Grazie .
Continuerò a leggervi.
Ciao Bruno,
mi fa molto piacere che Biancolievito ti piaccia!
Venendo alla tua domanda, ti confermo che una volta che il lievito è risalito a galla, puoi metterlo in frigorifero (o anche congelatore) con tutta l’acqua e vedrai che non si disferà (se il lievito è in forma e ben bilanciato)!
A presto!
per impastare il lievito (conservazione in frigo),dopo il bagnetto, come faccio a capire quanta farina utilizzare? e quanta acqua?
grazie mille!