{"id":322,"date":"2014-10-23T00:03:56","date_gmt":"2014-10-22T22:03:56","guid":{"rendered":"https:\/\/181.224.143.178\/~biancoli\/?page_id=322"},"modified":"2026-09-01T21:24:46","modified_gmt":"2026-09-01T19:24:46","slug":"sourdough","status":"publish","type":"page","link":"https:\/\/biancolievito.it\/en\/lievito-madre\/","title":{"rendered":"Sourdough Starter: What It Is, How It Works &amp; Characteristics"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"322\" class=\"elementor elementor-322\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d27fc0a e-flex e-con-boxed e-con e-parent\" data-id=\"d27fc0a\" data-element_type=\"container\" data-e-type=\"container\" id=\"eng\" data-no-translation=\"\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-84054af elementor-toc--minimized-on-tablet elementor-widget elementor-widget-table-of-contents\" data-id=\"84054af\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;container&quot;:&quot;#eng&quot;,&quot;exclude_headings_by_selector&quot;:&quot;#link-fondo-pagina-lievito&quot;,&quot;no_headings_message&quot;:&quot;Non sono state trovate intestazioni in questa pagina.&quot;,&quot;marker_view&quot;:&quot;numbers&quot;,&quot;minimize_box&quot;:&quot;yes&quot;,&quot;minimized_on&quot;:&quot;tablet&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__header\">\n\t\t\t\t\t\t<h4 class=\"elementor-toc__header-title\">\n\t\t\t\tTable of Contents\t\t\t<\/h4>\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__84054af\" aria-expanded=\"true\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--collapse\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__84054af\" aria-expanded=\"true\" aria-label=\"Close table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-up\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M240.971 130.524l194.343 194.343c9.373 9.373 9.373 24.569 0 33.941l-22.667 22.667c-9.357 9.357-24.522 9.375-33.901.04L224 227.495 69.255 381.516c-9.379 9.335-24.544 9.317-33.901-.04l-22.667-22.667c-9.373-9.373-9.373-24.569 0-33.941L207.03 130.525c9.372-9.373 24.568-9.373 33.941-.001z\"><\/path><\/svg><\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div id=\"elementor-toc__84054af\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<svg class=\"elementor-toc__spinner eicon-animation-spin e-font-icon-svg e-eicon-loading\" aria-hidden=\"true\" viewBox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M500 975V858C696 858 858 696 858 500S696 142 500 142 142 304 142 500H25C25 237 238 25 500 25S975 237 975 500 763 975 500 975Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-55ca9e7 elementor-widget elementor-widget-text-editor\" data-id=\"55ca9e7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>What Is a Sourdough Starter?<\/h2>\n\n<p>A <strong>sourdough starter<\/strong>, also known as <strong>natural starter<\/strong>, <strong>natural leaven<\/strong>, or <strong>levain<\/strong>, is a simple fermented mixture of <strong>flour and water<\/strong> in which a stable community of microorganisms develops naturally. If you are starting from scratch, in my dedicated guide I explain <strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-make-sourdough-starter\/\">how to make a sourdough starter at home<\/a><\/strong>, from the first fermentation through the feedings needed to make it mature and stable. This microbial community is then kept active over time through regular <a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\"><strong>feedings<\/strong><\/a>, which consist of adding fresh flour and water at regular intervals.<\/p>\n\n<p>When we talk about sourdough starter, therefore, we are not referring to a single type of yeast, but to a true <strong>microbial ecosystem<\/strong> in which different populations of <strong>yeasts and lactic acid bacteria<\/strong> coexist. The interactions between these microorganisms determine the starter&#8217;s fermentative strength, acidity, and aromatic profile. Fermentation relies on the <strong>sugars available in the flour<\/strong>: yeasts mainly produce <strong>carbon dioxide<\/strong>, which is essential for dough expansion, while lactic acid bacteria primarily produce <strong>lactic acid and acetic acid<\/strong>, along with many other metabolic compounds that contribute to the acidity of the dough.<\/p>\n\n<p>For this reason, sourdough starter is not simply an alternative way to make dough rise: it is a <strong>dynamic biological system<\/strong> whose behavior changes depending on the flour, hydration, temperature, fermentation time, and the way the starter is maintained.<\/p>\n\n<h3>Sourdough Starter vs. Commercial Yeast: What&#8217;s the Difference?<\/h3>\n\n<p>The fundamental difference between <a href=\"https:\/\/biancolievito.it\/en\/sourdough-vs-yeast-levain-biga\/\"><strong>sourdough starter and commercial baker&#8217;s yeast<\/strong><\/a> lies in their microbiological composition.<\/p>\n\n<p><strong>Commercial baker&#8217;s yeast<\/strong>, whether fresh or dry, consists primarily of selected cultures of <em>Saccharomyces cerevisiae<\/em>. Its main role is to ferment available sugars, producing <strong>carbon dioxide and ethanol<\/strong>. It is therefore a highly predictable, fast-acting leavening agent that is easy to dose.<\/p>\n\n<p><strong>Sourdough starter<\/strong>, as we have seen, contains a much more complex population of microorganisms. Alongside yeasts, it contains numerous <strong>lactic acid bacteria<\/strong>, and it is the interaction between these different populations that makes sourdough fermentation more complex.<\/p>\n\n<p>This difference has a profound effect on how the dough behaves. With sourdough, the production of gas needed for leavening is accompanied by a true <strong>acidification of the dough<\/strong> and the formation of numerous aromatic compounds. Fermentation times also tend to be longer, and the final result depends much more on the balance and overall condition of the starter.<\/p>\n\n<p>Sourdough starter therefore requires more careful management than commercial yeast: it must be maintained, fed, and monitored over time so that its different microbial populations remain balanced and retain good fermentative strength.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5626f74 elementor-widget elementor-widget-text-editor\" data-id=\"5626f74\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>How Sourdough Starter Works: Yeasts, Lactic Acid Bacteria, and Fermentation<\/h2>\n\n<p>To truly understand how a sourdough starter works, we need to take a closer look at the two main microbial populations that make up its ecosystem: <strong>yeasts and lactic acid bacteria<\/strong>. These microorganisms do not work independently; they interact with one another as they use and transform the nutrients found in flour.<\/p>\n\n<h3>The Role of Yeasts<\/h3>\n\n<p><strong>Yeasts<\/strong>, including species such as <em>Saccharomyces exiguus<\/em>, <em>Saccharomyces cerevisiae<\/em>, and other yeasts naturally selected within the starter, primarily use the simple sugars available in the dough, such as glucose and fructose.<\/p>\n\n<p>Through fermentation, they mainly produce <strong>carbon dioxide and ethanol<\/strong>. Carbon dioxide becomes trapped within the dough structure and causes it to expand during fermentation, while ethanol and numerous other compounds produced through yeast metabolism contribute to the <strong>aromatic profile<\/strong> of naturally leavened products.<\/p>\n\n<p>During yeast metabolism, other substances are also produced or accumulated that play an important role in helping the cells adapt to the conditions within the dough. These include <strong>trehalose<\/strong>, a sugar that helps protect yeast cells under stressful conditions, and <strong>glycerol<\/strong>, which is particularly important in the response to osmotic stress caused by high concentrations of sugar.<\/p>\n\n<p>This becomes especially important in <strong>enriched doughs<\/strong>, such as panettone, pandoro, and other traditional Italian enriched breads, where high levels of sugar and fat create a more challenging environment for yeast fermentation.<\/p>\n\n<h3>The Role of Lactic Acid Bacteria<\/h3>\n\n<p>Alongside the yeasts, sourdough starter contains <strong>lactic acid bacteria<\/strong>, another essential component of its microbial ecosystem. These microorganisms also use the sugars available in the dough, but their fermentation primarily results in the production of <strong>organic acids<\/strong>.<\/p>\n\n<p>Depending on the species present and their metabolism, lactic acid bacteria can be broadly divided into <strong>homofermentative<\/strong> and <strong>heterofermentative<\/strong> bacteria.<\/p>\n\n<ul>\n<li><strong>Homofermentative bacteria<\/strong> primarily produce <strong>lactic acid<\/strong>.<\/li>\n<li><strong>Heterofermentative bacteria<\/strong> can produce <strong>acetic acid, carbon dioxide, ethanol<\/strong>, and other metabolites in addition to lactic acid.<\/li>\n<\/ul>\n\n<p>The presence and relative proportions of these compounds play a major role in determining the <strong>acidity, aroma, and sensory characteristics<\/strong> of the sourdough starter and, consequently, of the dough in which it is used.<\/p>\n\n<h3>The Balance Between Yeasts and Lactic Acid Bacteria<\/h3>\n\n<p>The quality of a sourdough starter does not depend simply on the number of microorganisms it contains, but above all on the <strong>balance between its different microbial populations<\/strong>.<\/p>\n\n<p>A well-managed sourdough starter must have good gas-producing ability, which is essential for leavening, while also maintaining balanced acidity. The relationship between <strong>yeast activity, lactic fermentation, and acetic fermentation<\/strong> therefore influences the starter&#8217;s fermentative strength, aromatic profile, and behavior in dough.<\/p>\n\n<p>This balance is dynamic and can change continuously. <strong>Temperature, flour type and strength, hydration, fermentation time, feeding frequency, and storage method<\/strong> all contribute over time to selecting different microbial populations and influencing the metabolism of the microorganisms already present.<\/p>\n\n<p>This is why two sourdough starters made from exactly the same ingredients can develop very different characteristics over time: day-to-day management helps select and stabilize the starter&#8217;s microbial ecosystem.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4bfe952 elementor-widget elementor-widget-image\" data-id=\"4bfe952\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1300\" height=\"731\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-1300x731.webp\" class=\"attachment-large size-large wp-image-29820\" alt=\"Biga pre-impasto solido per pizza, pane e focacce a lunga lievitazione\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8-150x84.png 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/08\/8.webp 1920w\" sizes=\"(max-width: 1300px) 100vw, 1300px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-be3a55f elementor-widget elementor-widget-text-editor\" data-id=\"be3a55f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Sourdough Starter vs. Liquid Levain: What\u2019s the Difference?<\/h2>\n\n<p>Sourdough starter can be maintained at very different consistencies. The two most common forms are <strong>sourdough starter<\/strong> and <strong>liquid levain<\/strong>.<\/p>\n\n<p>The most obvious difference is <strong>hydration<\/strong>, meaning the amount of water used in relation to the flour. A sourdough starter generally contains about <strong>45\u201350% water relative to the flour<\/strong>, giving it a firm, workable consistency. Liquid levain, on the other hand, is typically maintained with <strong>equal weights of flour and water<\/strong>, which means 100% hydration and results in a creamy or semi-liquid consistency.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bce507c elementor-widget elementor-widget-image\" data-id=\"bce507c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1300\" height=\"731\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-1300x731.png\" class=\"attachment-large size-large wp-image-30919\" alt=\"rinfresco del lievito madre nell&amp;apos;impastatrice\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-1300x731.png 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-1200x675.png 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-768x432.png 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-1536x864.png 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-18x10.png 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-480x270.png 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1-150x84.png 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2025\/11\/Copia-di-MASCHERA-WORDPRESS-1.png 2000w\" sizes=\"(max-width: 1300px) 100vw, 1300px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-080188c elementor-widget elementor-widget-text-editor\" data-id=\"080188c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Sourdough Starter<\/h3>\n\n<p><strong>Sourdough starter<\/strong> is the form traditionally used in Italian pastry making, especially for <strong>large enriched leavened products<\/strong> such as panettone, pandoro, and colomba.<\/p>\n\n<p>The lower water content, together with temperature, fermentation time, and <a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\">feeding method<\/a>, gradually helps select a specific balance between yeasts and lactic acid bacteria, thereby also influencing the acidity of the starter itself. For this reason, managing a sourdough starter requires particular attention to its <strong>development, fermentative strength, and acidity<\/strong>.<\/p>\n\n<p>Sourdough starter can also be maintained using different methods: it may be <a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-store-sourdough-starter\/\"><strong>tied<\/strong>, <strong>stored in water<\/strong>, or <strong>kept free<\/strong><\/a>. Each method creates different conditions for the starter&#8217;s microflora and can significantly influence its characteristics.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-65b9051 elementor-widget elementor-widget-image\" data-id=\"65b9051\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1300\" height=\"731\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-1300x731.webp\" class=\"attachment-large size-large wp-image-28688\" alt=\"Preparazione del lievito madre senza glutine su Biancolievito\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-1300x731.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-1200x675.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-768x432.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-1536x864.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-18x10.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-480x270.webp 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5-150x84.webp 150w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/09\/MASCHERA-WORDPRESS-5.webp 1920w\" sizes=\"(max-width: 1300px) 100vw, 1300px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bbb4513 elementor-widget elementor-widget-text-editor\" data-id=\"bbb4513\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Liquid Levain<\/h3>\n\n<p><a href=\"https:\/\/biancolievito.it\/en\/levain\/\"><strong>Liquid levain<\/strong><\/a> is also a form of sourdough starter. It is not a different type of leavening culture, but rather a <strong>natural starter maintained with a higher proportion of water<\/strong>.<\/p>\n\n<p>It is often fed using equal weights of levain, flour, and water, which keeps it at 100% hydration. Its liquid consistency generally makes levain easier to mix and manage at home.<\/p>\n\n<p>It is widely used for <strong>bread, pizza, focaccia, and other naturally leavened doughs<\/strong>, while traditional Italian professional pastry making generally favors sourdough starter for large enriched products. However, professional formulas using liquid levain for enriched doughs do exist, provided that specific techniques and recipe balances are used.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4794117 elementor-widget elementor-widget-text-editor\" data-id=\"4794117\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>How to Manage a Sourdough Starter: Free, Tied, or Stored in Water<\/h2>\n\n<p>Once you have an established <strong>sourdough starter<\/strong>, you can choose different methods to manage it over time. The three main methods are <strong>free starter<\/strong>, <strong>tied starter<\/strong>, and <strong>starter stored in water<\/strong>.<\/p>\n\n<p>These are not simply three different ways of storing the same dough. The management method changes the conditions under which the starter ferments and can influence its <strong>development and acidity<\/strong>.<\/p>\n\n<h3>Free Sourdough Starter<\/h3>\n\n<p>With the free method, after feeding, the sourdough starter is left to ferment <strong>without being tied and without being immersed in water<\/strong>, generally inside a container large enough to allow it to expand.<\/p>\n\n<p>This is probably the most straightforward method: the starter can expand freely and its growth is easy to observe. Since there is neither the pressure created by tying nor the dispersion of acids into water, everything produced during fermentation remains within the dough. This ease of management comes with a greater risk of the starter developing excessive lactic and acetic acidity. Its acidity will depend mainly on <strong>hydration<\/strong> \u2014 it is generally better to keep the starter fairly firm \u2014 <strong>fermentation temperature<\/strong> (around 16\u201319 \u00b0C \/ 61\u201366 \u00b0F), and <strong>fermentation time<\/strong> (approximately 16\u201324 hours depending on temperature).<\/p>\n\n<p>The free method is therefore simple from a practical standpoint, but it still requires careful observation of the starter&#8217;s behavior, including its growth rate, consistency, aroma, and internal structure.<\/p>\n\n<h3>Tied Sourdough Starter<\/h3>\n\n<p>The <strong>tied sourdough starter<\/strong> method is a traditional system widely used in Italian baking and pastry making and is historically associated especially with the Milan area.<\/p>\n\n<p>After feeding, the starter is shaped, first wrapped in a food-safe material, and then in a <strong>strong, loosely woven cotton or linen cloth<\/strong>. It is then <strong>tied with cord<\/strong>, leaving enough room for the starter to expand during fermentation and gradually exert pressure against the cloth.<\/p>\n\n<p>The main characteristic of this method is precisely that <strong>fermentation takes place in a physically restricted space<\/strong>. The starter cannot expand freely as it does with the free method and becomes progressively more compressed as fermentation continues.<\/p>\n\n<p>With this method, a tied starter tends to develop <strong>higher lactic acidity<\/strong> than a starter stored in water. In the finished baked product, however, this type of starter can produce <strong>more distinctive flavors and aromas<\/strong> and provide a <strong>longer shelf life<\/strong>.<\/p>\n\n<p>The tied method is extremely effective, particularly for professional management of starters used for <strong>Italian large enriched products<\/strong>, but it requires experience. Since you cannot directly observe the expansion of the dough as easily as with a free starter or one stored in water, it becomes especially important to carefully control timing and temperature and to read other signals, including <strong>the pressure developed against the ties, consistency, aroma, internal structure, and acidity<\/strong>.<\/p>\n\n<h3>Sourdough Starter Stored in Water<\/h3>\n\n<p>The <strong>water-storage method<\/strong> is traditionally associated with Piedmont and is the method I personally recommend because of its relative ease of management and greater margin of safety.<\/p>\n\n<p>After feeding, the starter is shaped and <strong>immersed in water<\/strong> until the next feeding. During fermentation, some of the acidic compounds produced by the starter can dissolve into the surrounding water. This interaction with the aqueous environment is one of the most interesting characteristics of the method: it makes it <strong>easier to manage excessive acidity<\/strong> and tends to produce a starter with lower lactic acidity than a tied starter.<\/p>\n\n<p>Another practical advantage is that the starter&#8217;s behavior can be observed relatively easily during fermentation. Once immersed, the dough gradually evolves, and its behavior in the water \u2014 together with its consistency, aroma, and internal structure \u2014 provides useful information about its condition.<\/p>\n\n<h3>Which Sourdough Starter Management Method Should You Choose?<\/h3>\n\n<table>\n<thead>\n<tr>\n<th>Method<\/th>\n<th>Pros<\/th>\n<th>Cons<\/th>\n<th>Difficulty<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Free<\/strong><\/td>\n<td>Easy to manage.<\/td>\n<td>Requires close attention to timing and temperature; risk of excessive acidification.<\/td>\n<td><strong>Medium<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Tied<\/strong><\/td>\n<td>More pronounced aromas, better shelf life, and greater oven spring.<\/td>\n<td>Requires close attention to timing and temperature; risk of excessive lactic acidity.<\/td>\n<td><strong>High<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Stored in Water<\/strong><\/td>\n<td>Better control of lactic acidity.<\/td>\n<td>Requires more space; slightly less pronounced aromas, shelf life, and oven spring; risk of weakening the starter.<\/td>\n<td><strong>Medium<\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce0d209 elementor-widget elementor-widget-text-editor\" data-id=\"ce0d209\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>How to Recognize a Mature, Well-Balanced Sourdough Starter<\/h2>\n\n<p>Understanding when a sourdough starter is mature is one of the most important aspects of achieving good results, especially when working with complex doughs such as panettone, pandoro, and colomba.<\/p>\n\n<p>A starter that rises well is not necessarily a well-balanced starter. In addition to its <strong>fermentative strength<\/strong>, we need to evaluate the <strong>structure of the dough<\/strong>, its <strong>aroma<\/strong>, <strong>taste<\/strong>, and level of acidity. So do not simply look at how much the starter has risen in its container. <strong>Open it, touch it, and examine its internal structure<\/strong>. With experience, you will learn to recognize these signs almost instinctively, but there are also some practical parameters that can help us understand whether the starter is fermenting properly.<\/p>\n\n<h3>How Much Should a Mature Sourdough Starter Rise?<\/h3>\n\n<p>After feeding, a <strong>sourdough starter<\/strong> should reach approximately <strong>2.5 times its initial volume in 3 hours and 30 minutes at 30 \u00b0C (86 \u00b0F)<\/strong>.<\/p>\n\n<p>In practical terms, if the starting volume is 1, by the end of fermentation it should reach approximately 2.5. To monitor its development more accurately, I recommend preparing a small <strong>starter sample<\/strong>: take a small portion of the freshly fed starter, place it in a narrow graduated container, and mark the starting level. This allows you to measure its growth accurately rather than relying only on visual impressions.<\/p>\n\n<p>Temperature is essential. The reference time of <strong>3 hours and 30 minutes<\/strong> is meaningful only if the starter is fermenting at <strong>30 \u00b0C (86 \u00b0F)<\/strong>. At lower temperatures, microbial activity slows down and more time will be required to reach the same volume.<\/p>\n\n<p>If, under the same feeding and temperature conditions, the starter is still far from 2.5 times its initial volume after 3 hours and 30 minutes, its <strong>fermentative strength is not yet where we want it to be<\/strong>. On the other hand, we should not assume that a starter is perfectly balanced simply because it rises very quickly: its rate of development must always be evaluated together with its acidity and physical characteristics.<\/p>\n\n<h3>Observe the Structure of the Starter<\/h3>\n\n<p>When you cut into a mature sourdough starter, you should find a <strong>well-developed, aerated internal structure<\/strong>, showing that the carbon dioxide produced during fermentation has been retained within the dough.<\/p>\n\n<p>These are some of the clearest signs that can help you evaluate the condition of your starter:<\/p>\n\n<ul>\n<li><strong>Starter in excellent condition<\/strong>: elastic dough that can still be handled and stretched slightly, with a uniform internal structure and slightly elongated air pockets.<\/li>\n<li><strong>Starter with excessive acetic acidity<\/strong>: very firm and cohesive dough, with small, rounded air pockets and a thick, well-developed outer crust.<\/li>\n<li><strong>Starter with excessive lactic acidity<\/strong>: sticky dough with poor internal aeration and a thin or poorly developed outer crust.<\/li>\n<\/ul>\n\n<p>In the last two cases, the acidity is not properly balanced and <a href=\"https:\/\/biancolievito.it\/en\/acidic-sourdough-starter\/\">you will need to take action to correct it<\/a>.<\/p>\n\n<h3>Aroma and Taste: Learn to Read Your Starter<\/h3>\n\n<p>Sourdough starter should also be smelled and tasted. A healthy starter should have <strong>noticeable but balanced acidity<\/strong>, together with the <strong>typical aromas of natural fermentation, including slightly alcoholic and grape-must notes<\/strong>. An excessively sharp aroma or a flavor in which acidity completely dominates are signs that deserve attention.<\/p>\n\n<p>By tasting and smelling your sourdough starter, you can build a much clearer picture of its condition:<\/p>\n\n<ul>\n<li><strong>Excessive acetic acidity<\/strong>: a pronounced vinegar aroma, a sharp taste, a slight tingling sensation on the tip of the tongue, and a &#8220;metallic&#8221; aftertaste.<\/li>\n<li><strong>Excessive lactic acidity<\/strong>: a slightly bitter taste perceived mainly toward the back of the tongue, usually accompanied by a softer and stickier consistency.<\/li>\n<\/ul>\n\n<h3>A pH Meter Is Useful, but It Does Not Tell the Whole Story<\/h3>\n\n<p>If you want to monitor your starter more precisely, a <strong>pH meter<\/strong> is certainly a very useful tool. It allows you to track the progression of acidification during fermentation and compare one feeding with the next in a more objective way.<\/p>\n\n<p>However, it is important to understand exactly what this measurement tells us. pH provides information about the <strong>overall acidity<\/strong> of the sourdough starter, but it does not directly reveal the ratio between lactic acid and acetic acid.<\/p>\n\n<p>For this reason, never judge your sourdough starter using a single parameter. The reference of <strong>2.5 times its initial volume in 3 hours and 30 minutes at 30 \u00b0C (86 \u00b0F)<\/strong> gives us a practical indication of its fermentative strength, while structure, aroma, taste, and acidity help us understand whether that strength is supported by a <strong>well-balanced microbial ecosystem<\/strong>.<\/p>\n\n<p>This combination is exactly what we are looking for: a starter that develops consistently while remaining balanced and stable. Truly understanding your sourdough starter means learning to read all of these signs together.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-97cc38c elementor-widget elementor-widget-image\" data-id=\"97cc38c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1300\" height=\"867\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1300x867.webp\" class=\"attachment-large size-large wp-image-30427\" alt=\"Pane Integrale con Lievito Madre\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1300x867.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1200x800.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-768x512.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-1536x1024.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-scaled.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-18x12.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2016\/04\/shutterstock_1158340231-1-150x100.webp 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0eb3983 elementor-widget elementor-widget-text-editor\" data-id=\"0eb3983\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>What Changes in Doughs Made with Sourdough Starter?<\/h2>\n\n<p>Using sourdough starter does more than simply change the way a dough rises. Natural fermentation affects several characteristics of the finished product, especially <strong>aroma, structure, shelf life, and, under certain conditions, some nutritional properties as well<\/strong>.<\/p>\n\n<ul>\n<li><strong>Aroma:<\/strong> fermentation produces numerous aromatic compounds that contribute to more complex aromas and flavors, particularly noticeable in bread and large enriched products.<\/li>\n\n<li><strong>Structure:<\/strong> proper acidification influences the behavior of the dough and can contribute to a <strong>more regular crumb structure and greater stability<\/strong>. This is especially important in large enriched products, where the gluten network must support doughs containing high amounts of sugar, egg yolks, and fats.<\/li>\n\n<li><strong>Shelf life:<\/strong> organic acids and other metabolites produced during fermentation help create conditions that are less favorable to certain microorganisms responsible for spoilage and can therefore contribute to a <strong>longer shelf life<\/strong> of the finished product.<\/li>\n\n<li><strong>Digestibility:<\/strong> during a sufficiently long and acidic fermentation, the activity of microorganisms and enzymes naturally present in flour causes a <strong>partial breakdown of proteins and other components of the dough<\/strong>. Fermentation can also reduce phytate levels and, depending on the microorganisms and process used, certain fermentable carbohydrates. For this reason, properly fermented sourdough bread may be <strong>more digestible than the same product made using a shorter fermentation with commercial baker&#8217;s yeast alone<\/strong>.<\/li>\n\n<li><strong>Glycemic index and glycemic response:<\/strong> sourdough acidification also affects starch digestion. In particular, the <strong>organic acids produced by lactic acid bacteria<\/strong>, together with the transformations that take place during a long fermentation, can slow starch availability and reduce the post-meal glycemic response. As a result, <strong>properly acidified sourdough bread may have a lower glycemic index and glycemic response<\/strong> than a comparable bread made with commercial baker&#8217;s yeast alone.<\/li>\n<\/ul>\n\n<p>It is important, however, not to turn these characteristics into an absolute rule. <strong>Not every sourdough bread automatically has a lower glycemic index or is necessarily easier to digest<\/strong>: the type of flour, recipe, fermentation time and temperature, degree of acidification, and baking process all have a significant influence on the final result.<\/p>\n\n<p>This also does not mean that sourdough starter is always better than commercial baker&#8217;s yeast. They are two different tools: commercial yeast offers <strong>speed and predictability<\/strong>, while sourdough starter allows us to work with a more complex fermentation and to influence the aromatic, structural, and nutritional characteristics of the finished product.<\/p>\n\n<p>As always, the real difference lies above all in <strong>how the fermentation is managed<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1745b15 elementor-widget elementor-widget-text-editor\" data-id=\"1745b15\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Want to Learn More About Sourdough Starter?<\/h3>\n\n<ul>\n<li><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-make-sourdough-starter\/\">How to make a sourdough starter<\/a><\/li>\n<li><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\">How to feed a sourdough starter<\/a><\/li>\n<li><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-store-sourdough-starter\/\">How to store a sourdough starter<\/a><\/li>\n<li><a href=\"https:\/\/biancolievito.it\/en\/acidic-sourdough-starter\/\">How to fix an unbalanced sourdough starter<\/a><\/li>\n<li><a href=\"https:\/\/biancolievito.it\/en\/how-to-use-sourdough\/\">How to use sourdough starter in doughs<\/a><\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ddfc8bf elementor-widget elementor-widget-heading\" data-id=\"ddfc8bf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">YOUR QUESTIONS ABOUT SOURDOUGH STARTER<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1c8874d elementor-widget elementor-widget-pp-faq\" data-id=\"1c8874d\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;faq_layout&quot;:&quot;accordion&quot;,&quot;accordion_type&quot;:&quot;accordion&quot;,&quot;toggle_speed&quot;:300}\" data-widget_type=\"pp-faq.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-faqs pp-advanced-accordion pp-toggle-icon-align-right\" id=\"pp-advanced-accordion-1c8874d\" data-accordion-id=\"1c8874d\">\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2991\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"1\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tWhat\u2019s the Difference Between Sourdough Starter and Commercial Yeast?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2991\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"1\">\n\t\t\t\t\t<p>Commercial baker&#8217;s yeast consists primarily of selected cultures of <em>Saccharomyces cerevisiae<\/em>, while <strong>sourdough starter is a more complex microbial ecosystem<\/strong> in which yeasts and lactic acid bacteria coexist. For this reason, sourdough starter produces not only carbon dioxide, but also organic acids and numerous aromatic compounds that influence the flavor, structure, and overall characteristics of the dough.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2992\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"2\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tWhat\u2019s the Difference Between Sourdough Starter and Liquid Levain?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2992\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"2\">\n\t\t\t\t\t<p>The main difference is <strong>hydration<\/strong>. Sourdough starter generally contains about 50% water relative to the flour, while <strong>liquid levain is maintained at 100% hydration<\/strong>, meaning equal weights of flour and water. Sourdough starter is traditionally used especially for Italian large enriched products, while liquid levain is widely used for bread, pizza, and focaccia.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2993\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"3\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow Much Should a Mature Sourdough Starter Rise?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2993\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"3\">\n\t\t\t\t\t<p>For sourdough starter intended for large enriched products, the reference I use on Biancolievito is a rise to approximately <strong>2.5 times its initial volume in 3 hours and 30 minutes at 30 \u00b0C (86 \u00b0F)<\/strong> after feeding. Temperature and time must always be considered together: if the fermentation temperature changes, the rate at which the starter develops will change as well.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2994\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"4\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow Can You Tell If a Sourdough Starter Is Healthy?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2994\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"4\">\n\t\t\t\t\t<p>A healthy sourdough starter should not only rise properly: it should have <strong>an elastic dough structure, a uniform crumb with slightly elongated air pockets, and balanced acidity<\/strong>. Aroma and taste are also important: observing, touching, smelling, and tasting the starter helps you truly understand its condition.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2995\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"5\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow Can You Tell If a Sourdough Starter Is Too Acidic?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2995\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"5\">\n\t\t\t\t\t<p>Excessive acetic acidity can result in a very firm dough, small air pockets, a pronounced vinegar-like aroma, and a slight tingling sensation on the tip of the tongue. Excessive lactic acidity, on the other hand, tends to produce a <strong>softer, stickier dough with poor internal aeration and a slightly bitter taste<\/strong>. In these cases, it is necessary to <a href=\"https:\/\/biancolievito.it\/en\/acidic-sourdough-starter\/\">adjust how the starter is managed in order to bring it back into balance<\/a>.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2996\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"6\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tHow Can I Measure the pH of a Sourdough Starter?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2996\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"6\">\n\t\t\t\t\t<p>The pH can be measured with a <strong>pH meter<\/strong>, which allows you to monitor the progression of acidification during fermentation more objectively. However, pH indicates the overall level of acidity and <strong>cannot by itself reveal the ratio between lactic acid and acetic acid<\/strong>: it should therefore be interpreted together with the starter&#8217;s growth, structure, aroma, and taste.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2997\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"7\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tIs Sourdough Bread Easier to Digest?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2997\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"7\">\n\t\t\t\t\t<p>A sufficiently long and properly managed fermentation can lead to a <strong>partial breakdown and transformation of proteins and other components of the flour<\/strong> and can also contribute to phytate degradation. For this reason, naturally leavened bread may be easier to digest than an equivalent product made with a shorter fermentation, although the final result always depends on the flour, recipe, and process used.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"pp-faq-item elementor-grid-item pp-accordion-item\">\n\t\t\t\t<div id=\"pp-accordion-tab-title-2998\" class=\"pp-faq-question pp-accordion-tab-title\" tabindex=\"0\" data-tab=\"8\">\n\t\t\t\t\t<div class=\"pp-accordion-title-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-title-text\">\n\t\t\t\t\t\t\tDoes Sourdough Bread Have a Lower Glycemic Index?\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"pp-accordion-toggle-icon\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-close pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class='pp-accordion-toggle-icon-open pp-icon'>\n\t\t\t\t\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg>\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t<div id=\"pp-accordion-tab-content-2998\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"8\">\n\t\t\t\t\t<p>Bread made with a properly acidified sourdough starter <strong>may produce a lower glycemic response<\/strong> than comparable bread made with commercial baker&#8217;s yeast alone. The organic acids produced during fermentation, together with changes in starch structure and digestion, can slow the availability of carbohydrates. However, this is not an automatic characteristic of every sourdough bread: the type of flour, recipe, and fermentation process all influence the final result.<\/p>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-82afded e-flex e-con-boxed e-con e-parent\" data-id=\"82afded\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-98ba9f8 elementor-widget elementor-widget-spacer\" data-id=\"98ba9f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6f5d338 elementor-widget elementor-widget-heading\" data-id=\"6f5d338\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-6f5d338{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5cfff7a elementor-widget elementor-widget-heading\" data-id=\"5cfff7a\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<style>.elementor-element-5cfff7a{display:none !important}<\/style>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c21a620 elementor-widget elementor-widget-heading\" data-id=\"c21a620\" data-element_type=\"widget\" data-e-type=\"widget\" data-no-translation=\"\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">TAKE A LOOK AT THIS<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c559358 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"c559358\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"pp-posts.portfolio\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"pp-posts-container swiper-container-wrap swiper-container-wrap-dots-outside\">\n\t\t\t\n\t\t\t\n\t\t\t<div class=\"pp-posts pp-posts-skin-portfolio pp-posts-carousel pp-swiper-slider swiper\" data-equal-height=\"yes\" data-query-type=\"custom\" data-layout=\"carousel\" data-page=\"322\" data-skin=\"portfolio\" data-slider-settings=\"{&quot;direction&quot;:&quot;horizontal&quot;,&quot;effect&quot;:&quot;slide&quot;,&quot;speed&quot;:600,&quot;slides_per_view&quot;:2,&quot;slides_to_scroll&quot;:1,&quot;space_between&quot;:20,&quot;centered_slides&quot;:false,&quot;loop&quot;:true,&quot;autoplay&quot;:&quot;yes&quot;,&quot;autoplay_speed&quot;:3000,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;show_arrows&quot;:true,&quot;slides_per_view_mobile&quot;:1,&quot;slides_to_scroll_mobile&quot;:1,&quot;slides_per_view_tablet&quot;:2,&quot;slides_to_scroll_tablet&quot;:1,&quot;space_between_tablet&quot;:10}\">\n\t\t\t\t<div class=\"swiper-wrapper\">\t\t\t\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-10756 post type-post status-publish format-standard has-post-thumbnail hentry category-consigli tag-articolo-lievito-madre tag-eng\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/s-o-s-lievito\/\" title=\"S.O.S Lievito\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-scaled.webp\" class=\"attachment-full size-full wp-image-10757\" alt=\"immagine lievito acido\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-1200x675.jpeg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-768x432.jpeg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-18x10.jpeg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-480x270.jpeg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/12\/3E7F8DE4-4BFD-44C1-A613-5A95821DCC39_1_201_a-scaled-e1589708457687-150x84.jpeg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/s-o-s-lievito\/\">S.O.S Lievito<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8801 post type-post status-publish format-standard has-post-thumbnail hentry category-tecniche-pasticceria tag-articolo-lievito-madre tag-eng tag-pane\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/come-fare-il-pane\/\" title=\"Come Fare il Pane in Casa\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-scaled.webp\" class=\"attachment-full size-full wp-image-8803\" alt=\"pane fatto con il lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/06\/shutterstock_524001085-e1589706737432-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/come-fare-il-pane\/\">Come Fare il Pane in Casa<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8743 post type-post status-publish format-standard has-post-thumbnail hentry category-consigli tag-articolo-lievito-madre tag-eng\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/10-domande-sul-lievito-madre\/\" title=\"Le vostre 10 Domande pi\u00f9 frequenti sul Lievito Madre\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-scaled.webp\" class=\"attachment-full size-full wp-image-8760\" alt=\"video: 10 domande su come rinfrescare il lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/dxd8vkbv4ly-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/10-domande-sul-lievito-madre\/\">Le vostre 10 Domande pi\u00f9 frequenti sul Lievito Madre<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8597 post type-post status-publish format-standard has-post-thumbnail hentry category-tecniche-pasticceria tag-articolo-lievito-madre tag-eng tag-panettone\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/come-fare-il-panettone\/\" title=\"Come Fare il Panettone\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-scaled.webp\" class=\"attachment-full size-full wp-image-10149\" alt=\"immagine su come fare il panettone biancolievito\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2018\/11\/shutterstock_1465133813-scaled-e1589707453485-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/come-fare-il-panettone\/\">Come Fare il Panettone<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-8549 post type-post status-publish format-standard has-post-thumbnail hentry category-tecniche-pasticceria tag-articolo-lievito-madre tag-eng\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/il-lievito-madre-surgelato\/\" title=\"Il Lievito Madre Surgelato\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-scaled.webp\" class=\"attachment-full size-full wp-image-8553\" alt=\"come rinfrescare il Lievito Madre Surgelato\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/1l0enbgxucm_uwqqco-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/il-lievito-madre-surgelato\/\">Il Lievito Madre Surgelato<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-7907 post type-post status-publish format-standard has-post-thumbnail hentry category-tecniche-pasticceria tag-articolo-lievito-madre tag-eng\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/come-usare-il-lievito-madre\/\" title=\"Come usare il Lievito Madre in cucina\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-scaled.webp\" class=\"attachment-full size-full wp-image-8733\" alt=\"prodotti da forno preparati con il lievito madre\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-1200x675.jpg 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-768x432.jpg 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-18x10.jpg 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-480x270.jpg 480w, https:\/\/biancolievito.it\/wp-content\/uploads\/2019\/05\/shutterstock_1139975345-1-1-e1557788523731_nfafqd-e1589707730408-150x84.jpg 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/come-usare-il-lievito-madre\/\">Come usare il Lievito Madre in cucina<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-post-wrap pp-carousel-item-wrap swiper-slide post-7892 post type-post status-publish format-standard has-post-thumbnail hentry category-consigli tag-articolo-lievito-madre tag-eng\">\n\t\t\t\t\t\t<div class=\"pp-post pp-carousel-item\">\n\t\t\t\t<div class=\"pp-post-content pp-content-always\">\n\t\t\t\t\t\t\t<div class=\"pp-post-thumbnail\">\n\t\t\t<a class=\"pp-post-thumbnail-wrap\" href=\"https:\/\/biancolievito.it\/en\/quanto-lievito-per-1kg-di-farina\/\" title=\"Quanto Lievito per 1Kg di Farina?\">\n\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-scaled.webp\" class=\"attachment-full size-full wp-image-25790\" alt=\"\" title=\"\" srcset=\"https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-scaled.webp 1024w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-1200x800.webp 1200w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-1300x867.webp 1300w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-768x512.webp 768w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-1536x1024.webp 1536w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-2048x1365.webp 1920w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-18x12.webp 18w, https:\/\/biancolievito.it\/wp-content\/uploads\/2024\/02\/shutterstock_276870020-150x100.webp 150w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-image-overlay\">\n\t\t\t\t\t<\/div>\n\t\t\t\t\t<div class=\"pp-post-thumb-content-wrap\">\n\t\t\t\t\t\t<div class=\"pp-post-thumb-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<h2 class=\"pp-post-title\">\n\t\t\t\t<a href=\"https:\/\/biancolievito.it\/en\/quanto-lievito-per-1kg-di-farina\/\">Quanto Lievito per 1Kg di Farina?<\/a>\t\t\t<\/h2>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-prev swiper-button-prev-c559358\" aria-label=\"Previous slide\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-left\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M31.7 239l136-136c9.4-9.4 24.6-9.4 33.9 0l22.6 22.6c9.4 9.4 9.4 24.6 0 33.9L127.9 256l96.4 96.4c9.4 9.4 9.4 24.6 0 33.9L201.7 409c-9.4 9.4-24.6 9.4-33.9 0l-136-136c-9.5-9.4-9.5-24.6-.1-34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"pp-slider-arrow elementor-swiper-button-next swiper-button-next-c559358\" aria-label=\"Next slide\">\n\t\t\t\t\t<svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-angle-right\" viewBox=\"0 0 256 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M224.3 273l-136 136c-9.4 9.4-24.6 9.4-33.9 0l-22.6-22.6c-9.4-9.4-9.4-24.6 0-33.9l96.4-96.4-96.4-96.4c-9.4-9.4-9.4-24.6 0-33.9L54.3 103c9.4-9.4 24.6-9.4 33.9 0l136 136c9.5 9.4 9.5 24.6.1 34z\"><\/path><\/svg>\t\t\t\t<\/div>\n\t\t\t<div class=\"pp-screen-only elementor-screen-only\" aria-live=\"polite\" id=\"pp-post-carousel-status\">Showing Slide 1 of 8<\/div>\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>COSA TROVERAI IN QUESTA PAGINA Che cos\u2019\u00e8 il lievito madre Il lievito madre, chiamato anche pasta madre, lievito naturale o pasta acida, \u00e8 un semplice impasto fermentato di farina e acqua nel quale si sviluppa spontaneamente una &#8220;comunit\u00e0&#8221; stabile di microrganismi. Se partite da zero, nella guida dedicata vi spiego come fare il lievito madre [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8757,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"right-sidebar","site-content-layout":"plain-container","ast-site-content-layout":"normal-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-322","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/comments?post=322"}],"version-history":[{"count":50,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/322\/revisions"}],"predecessor-version":[{"id":31893,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/322\/revisions\/31893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/8757"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}