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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 comments about “Come conservare il Lievito Madre”
Non ho capito a che punto del rinfresco devo prelevare il lievito madre per una ricetta?
Ciao Nicolò,
ti consiglio di dare un’occhiata a questa pagina:
A presto!
Salve vorrei porre un quesito… La temperatura ottimale per il mantenimento in acqua e 18/20 gradi… Io procedo con rinfreschi quotidiani… Ma adesso la temperatura minima in casa supera i 25 gradi… Come posso ovviare al problema.? Ce la possibilità di metterlo in frigo dopo un tot ore a temperatura ambiente ? In modo da fare finire il ciclo nelle 24 h … Perché attualmente il lievito mi collassa già verso le 18/20h… Ma non ho la possibilità di rinfrescarlo prima delle 24 h per lavoro.. Ringrazio anticipatamente cordialmente Antonio
Ciao Antonio,
lascialo a temp ambiente per 8 ore, poi 15ore in frigo a +4°C ed infine 1 ultima ora a temp ambiente!
A presto
Sto usando LM SOLIDO ho rinfrescato in data 5/5 nelle proporzioni 1:2 oggi 8/5 è arrotolato in frigo ed in acqua.. il ritolo pesa circa gr 250 e si presenta molliccio a parte fuori acqua ha fatto la crosta
Mi consigli che fare? Come utilizzarlo? Un pane – focaccia .
E come prorogare il suo utilizzo…
Mi complimento per la guida professionale Grazie
Ciao Giuseppe,
sono molto contento che Biancolievito ti piaccia!
Con la conservazione in frigorifero potrai conservare il tuo lievito fino 1 settimana.
In alternativa, se vuoi prolungare il periodo di conservazione, potrai fare un rinfresco 1:3 (1kg di lievito e 3kg di farina) e prolungare la conservazione fino a 2sett.
Per quanto riguarda le ricetta, ecco il link delle Ricette per Pane & Pizza fatti in casa, dove potrai trovare alcune idee!
https://biancolievito.it/pane-pizza/
A presto!