{"id":337,"date":"2025-08-22T00:50:45","date_gmt":"2025-08-21T22:50:45","guid":{"rendered":"https:\/\/181.224.143.178\/~biancoli\/?page_id=337"},"modified":"2026-09-01T20:35:39","modified_gmt":"2026-09-01T18:35:39","slug":"how-to-feed-sourdough-starter","status":"publish","type":"page","link":"https:\/\/biancolievito.it\/en\/lievito-madre\/rinfresco\/","title":{"rendered":"How to Refresh Your Sourdough Starter"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"337\" class=\"elementor elementor-337\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e624e88 e-flex e-con-boxed e-con e-parent\" data-id=\"e624e88\" data-element_type=\"container\" data-e-type=\"container\" 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-4110ffb elementor-toc--minimized-on-tablet elementor-widget elementor-widget-table-of-contents\" data-id=\"4110ffb\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;headings_by_tags&quot;:[&quot;h2&quot;,&quot;h3&quot;],&quot;container&quot;:&quot;#text, #faq&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;hierarchical_view&quot;:&quot;yes&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__4110ffb\" 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__4110ffb\" 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__4110ffb\" 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-3b50891 elementor-widget elementor-widget-text-editor\" data-id=\"3b50891\" 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<div class=\"bl-snippet\">\n  <style>\n    .bl-snippet {\n      background: #f9f9f9;\n      border: 1px solid #eee;\n      border-radius: 10px;\n      padding: 14px 18px;\n      font-size: 15px;\n      line-height: 1.5;\n      font-family: sans-serif;\n    }\n    .bl-snippet strong { color: #333; }\n  <\/style>\n  <p>\n    <strong>In short:<\/strong> To refresh your sourdough starter, start with a \n    <strong>15\u201320 minute bath<\/strong> (100\u00b0F \/ 38\u00b0C if stored in water, or \n    68\u201372\u00b0F \/ 20\u201322\u00b0C if bound). For <strong>maintenance<\/strong>: use a \n    <strong>1:1 ratio<\/strong> for the water method, or <strong>1:2<\/strong> \n    if bound. Before using it in a recipe, you&#8217;ll need \n    <strong>2\u20133 refreshments at 86\u00b0F (30\u00b0C)<\/strong>.\n  <\/p>\n<\/div>\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-12708e0 elementor-widget elementor-widget-html\" data-id=\"12708e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"table-responsive\">\n  <h2>Sourdough Starter Refreshment (Water Method): Dosage Table<\/h2>\n  <table class=\"bl-tabella-rinfresco\">\n    <thead>\n      <tr>\n        <th>Scenario<\/th>\n        <th>Starter-to-Flour Ratio<\/th>\n        <th>% Water on Flour (Grams)<\/th>\n        <th>Practical Example<\/th>\n      <\/tr>\n    <\/thead>\n    <tbody>\n      <tr>\n        <td data-label=\"Scenario\"><strong>Maintenance<\/strong><\/td>\n        <td data-label=\"Starter-to-Flour Ratio\">1 : 1<\/td>\n        <td data-label=\"% Water on Flour (Grams)\">30% (300&nbsp;g for every 1&nbsp;kg of flour, at 86&nbsp;\u00b0F)<\/td>\n        <td data-label=\"Practical Example\">1&nbsp;kg starter + 1&nbsp;kg flour + 300&nbsp;g water<\/td>\n      <\/tr>\n      <tr>\n        <td data-label=\"Scenario\"><strong>Preparatory Refreshments (Before Baking)<\/strong><\/td>\n        <td data-label=\"Starter-to-Flour Ratio\">1 : 1.5<\/td>\n        <td data-label=\"% Water on Flour (Grams)\">46% (690&nbsp;g for every 1.5&nbsp;kg of flour)<\/td>\n        <td data-label=\"Practical Example\">1&nbsp;kg starter + 1.5&nbsp;kg flour + 690&nbsp;g water<\/td>\n      <\/tr>\n    <\/tbody>\n  <\/table>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-429b398 elementor-widget elementor-widget-html\" data-id=\"429b398\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"table-responsive\">\n  <h2>Bound Sourdough Starter Refreshment (Legato): Dosage Table<\/h2>\n  <table class=\"bl-tabella-rinfresco\">\n    <thead>\n      <tr>\n        <th>Scenario<\/th>\n        <th>Starter-to-Flour Ratio<\/th>\n        <th>% Water on Flour (Grams)<\/th>\n        <th>Practical Example<\/th>\n      <\/tr>\n    <\/thead>\n    <tbody>\n      <tr>\n        <td data-label=\"Scenario\"><strong>Maintenance<\/strong><\/td>\n        <td data-label=\"Starter-to-Flour Ratio\">1 : 2<\/td>\n        <td data-label=\"% Water on Flour (Grams)\">46% (920&nbsp;g for every 2&nbsp;kg of flour, at 68\u201372&nbsp;\u00b0F)<\/td>\n        <td data-label=\"Practical Example\">1&nbsp;kg starter + 2&nbsp;kg flour + 920&nbsp;g water<\/td>\n      <\/tr>\n      <tr>\n        <td data-label=\"Scenario\"><strong>Preparatory Refreshments (First Refreshment)<\/strong><\/td>\n        <td data-label=\"Starter-to-Flour Ratio\">1 : 2<\/td>\n        <td data-label=\"% Water on Flour (Grams)\">46% (920&nbsp;g for every 2&nbsp;kg of flour)<\/td>\n        <td data-label=\"Practical Example\">1&nbsp;kg starter + 2&nbsp;kg flour + 920&nbsp;g water<\/td>\n      <\/tr>\n      <tr>\n        <td data-label=\"Scenario\"><strong>Preparatory Refreshments (2nd and 3rd Refreshments)<\/strong><\/td>\n        <td data-label=\"Starter-to-Flour Ratio\">1 : 1.5<\/td>\n        <td data-label=\"% Water on Flour (Grams)\">46% (690&nbsp;g for every 1.5&nbsp;kg of flour)<\/td>\n        <td data-label=\"Practical Example\">1&nbsp;kg starter + 1.5&nbsp;kg flour + 690&nbsp;g water<\/td>\n      <\/tr>\n    <\/tbody>\n  <\/table>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c960a3e elementor-widget elementor-widget-spacer\" data-id=\"c960a3e\" 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-7afb41e text elementor-widget elementor-widget-text-editor\" data-id=\"7afb41e\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"text\" 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<p><strong>Feeding a sourdough starter<\/strong> is essential to keep it alive and provide the water and nutrients that yeasts and bacteria need to survive. When we talk about feeding, we are referring to a very simple process of mixing together sourdough starter, flour, and water.<\/p>\n\n<p>When managing a sourdough starter, we need to distinguish between two different types of feeding:<\/p>\n\n<ul>\n<li><strong>Maintenance feeding<\/strong>, which is used to <strong>keep the starter alive from day to day<\/strong>.<\/li>\n<li><strong>Preparatory feedings<\/strong> \u2014 usually 2 or 3 \u2014 performed before using the starter in a recipe. Their main purpose is to <strong>strengthen the starter<\/strong> and <strong>stabilize its acidity<\/strong>.<\/li>\n<\/ul>\n\n<p>This distinction is very important because, as we will see, the two types of feeding require different ratios and procedures.<\/p>\n\n<h2 id=\"mantenimento\">How to Feed a Sourdough Starter: Daily Maintenance<\/h2>\n\n<p>To keep your starter alive, you will need to feed it regularly depending on how you store it. If you keep the starter at <strong>room temperature (19\u201320 \u00b0C \/ 66\u201368 \u00b0F)<\/strong>, it should be fed <strong>every day<\/strong>. If you <strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-store-sourdough-starter\/\">store it in the refrigerator<\/a><\/strong>, you can extend the interval between feedings up to 7 days.<\/p>\n\n<p>A second factor to consider is the storage method. The starter can be <strong>stored in water<\/strong> or <strong>wrapped and tied<\/strong>. These two management methods produce starters with different characteristics \u2014 particularly in terms of acidity \u2014 and therefore require different starter-to-flour ratios.<\/p>\n\n<h3 id=\"bagnetto-mantenimento\">When to Give Your Sourdough Starter a Water Bath Before Maintenance Feeding<\/h3>\n\n<p>Before a maintenance feeding, a <strong>sourdough starter water bath<\/strong> can be particularly useful when the dough has become too acidic or has developed a sharp, pungent aroma. The water bath helps reduce excess acidity and bring the starter back toward a more stable balance.<\/p>\n\n<p>If you <strong>store your starter in water<\/strong>, soak it in warm water at <strong>38 \u00b0C (100 \u00b0F)<\/strong> for approximately <strong>15\u201320 minutes<\/strong>. If you use a <strong>tied starter<\/strong>, soak it in water at <strong>20\u201322 \u00b0C (68\u201372 \u00b0F)<\/strong> for the same amount of time. In both cases, I recommend adding <strong>2 g of sugar or fructose per liter of water<\/strong>. After the soaking period, proceed with the feeding using the appropriate ratios described below.<\/p>\n\n<h3>The Water Temperature for Feeding a Sourdough Starter<\/h3>\n\n<p>One of the most important factors when feeding a sourdough starter correctly is achieving a <strong>final dough temperature between 26 and 28 \u00b0C (79\u201382 \u00b0F), ideally around 26 \u00b0C (79 \u00b0F)<\/strong>.<\/p>\n\n<p>To achieve this, we can adjust the temperature of the water using this empirical formula from master baker <strong>Giambattista Montanari<\/strong>, whose work I greatly admire:<\/p>\n\n<p><strong>Water Temperature = (Target Dough Temperature \u00d7 4) \u2013 Room Temperature \u2013 Flour Temperature \u2013 Starter Temperature \u2013 Heat Generated by the Mixer<\/strong><\/p>\n\n<p>For a planetary mixer, for example, we can use approximately <strong>14 \u00b0C (25 \u00b0F)<\/strong> as the heat generated during mixing.<\/p>\n\n<p><em>To obtain a final dough temperature of 26 \u00b0C (79 \u00b0F), assuming:<\/em><\/p>\n\n<ul>\n<li><em>Room temperature: 20 \u00b0C (68 \u00b0F)<\/em><\/li>\n<li><em>Flour temperature: 18 \u00b0C (64 \u00b0F)<\/em><\/li>\n<li><em>Starter temperature: 19 \u00b0C (66 \u00b0F)<\/em><\/li>\n<\/ul>\n\n<p><em>the required <strong>water temperature<\/strong> would be:<\/em><\/p>\n\n<p><em>(26 \u00d7 4) \u2013 20 \u2013 18 \u2013 19 \u2013 14 = <strong>33 \u00b0C (91 \u00b0F)<\/strong><\/em><\/p>\n\n<p>As a practical reference, you can use the following values for the heat generated by different types of mixers. If the mixer is operating at full capacity, use the higher end of the range:<\/p>\n\n<ul>\n<li><strong>Planetary mixer: 12\u201316 \u00b0C (54\u201361 \u00b0F)<\/strong><\/li>\n<li><strong>Spiral mixer: 9\u201312 \u00b0C (48\u201354 \u00b0F)<\/strong><\/li>\n<li><strong>Diving-arm mixer: 6\u20139 \u00b0C (43\u201348 \u00b0F)<\/strong><\/li>\n<\/ul>\n\n<h3 id=\"rinfresco-acqua-mantenimento\">Feeding a Sourdough Starter Stored in Water<\/h3>\n\n<p>In this case, we are working with a starter characterized by <strong>lower lactic acidity<\/strong> \u2014 because some of it is dispersed into the water \u2014 and a higher moisture content.<\/p>\n\n<p>After the water bath, squeeze out the starter and mix it using the following proportions:<\/p>\n\n<ul>\n<li><strong>1 kg sourdough starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener\">1 kg strong W360 flour (approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>300 g water at the appropriate temperature (see above)<\/strong><\/li>\n<\/ul>\n\n<p>The dough should be well developed, but it does not need to be mixed for a long time. Roll or flatten the starter to approximately 1 cm thickness and <strong>give it 3 folds<\/strong> to oxygenate and refine the dough structure.<\/p>\n\n<p>Shape it into a ball and place it in a container filled with cool tap water at approximately <strong>19 \u00b0C (66 \u00b0F)<\/strong>. Ideally, the container should have a capacity of approximately <strong>5 times the weight of the starter<\/strong>, while the amount of water should equal approximately <strong>3 times the weight of the starter<\/strong>. For example, 1 kg of starter can be placed in a 5-liter container with approximately 3 liters of water.<\/p>\n\n<p>This allows you to <strong>store the starter at room temperature between 18 and 22 \u00b0C (64\u201372 \u00b0F) for 24 hours<\/strong>.<\/p>\n\n<p>\n<div class=\"aawp\">\n    <div class=\"aawp-grid aawp-grid--col-2\">\n\n            \n        <div class=\"aawp-grid__item\">\n            \n<div class=\"aawp-product aawp-product--vertical aawp-product--ribbon aawp-product--sale aawp-product--inline-info aawp-product--css-adjust-image-large\"  data-aawp-product-asin=\"8896027500\" data-aawp-product-id=\"108\" data-aawp-tracking-id=\"biancolievito-21\" data-aawp-product-title=\"Omnia fermenta Tecnologia degli impasti a lievito madre\" data-aawp-click-tracking=\"title\">\n\n    <span class=\"aawp-product__ribbon aawp-product__ribbon--sale\">Sconto<\/span>\n    <a class=\"aawp-product__image--link aawp-product__image\" href=\"https:\/\/www.amazon.it\/dp\/8896027500?tag=biancolievito-21\" title=\"Omnia fermenta. 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Tecnologia degli impasti a lievito&#8230;        <\/a>\n\n        <div class=\"aawp-product__meta\">\n            \n                    <\/div>\n    <\/div>\n\n    <div class=\"aawp-product__footer\">\n\n        <div class=\"aawp-product__pricing\">\n\n            \n                            <span class=\"aawp-product__price aawp-product__price--current\">76,00 \u20ac<\/span>\n                    <\/div>\n\n                <a class=\"aawp-button aawp-button--buy aawp-button aawp-button--dark rounded shadow aawp-button--icon aawp-button--icon-amazon-white\" href=\"https:\/\/www.amazon.it\/dp\/8896027500?tag=biancolievito-21\" title=\"Acquistalo su Amazon\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Acquistalo su Amazon<\/a>\n                    <span class=\"aawp-product__info\"><em>Acquistando questo prodotto su Amazon, Biancolievito ricever\u00e0 una piccola commissione.<\/em><\/span>\n            <\/div>\n<\/div>\n        <\/div>\n\n            \n        <div class=\"aawp-grid__item\">\n            \n<div class=\"aawp-product aawp-product--vertical aawp-product--ribbon aawp-product--sale aawp-product--inline-info aawp-product--css-adjust-image-large\"  data-aawp-product-asin=\"8896027225\" data-aawp-product-id=\"109\" data-aawp-tracking-id=\"biancolievito-21\" data-aawp-product-title=\"PH 4.1 Scienza e artigianalit\u00e0 della pasta lievitata\" data-aawp-click-tracking=\"title\">\n\n    <span class=\"aawp-product__ribbon aawp-product__ribbon--sale\">Sconto<\/span>\n    <a class=\"aawp-product__image--link aawp-product__image\" href=\"https:\/\/www.amazon.it\/dp\/8896027225?tag=biancolievito-21\" title=\"PH 4.1. 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Scienza e artigianalit\u00e0 della pasta&#8230;        <\/a>\n\n        <div class=\"aawp-product__meta\">\n            \n                    <\/div>\n    <\/div>\n\n    <div class=\"aawp-product__footer\">\n\n        <div class=\"aawp-product__pricing\">\n\n            \n                            <span class=\"aawp-product__price aawp-product__price--current\">66,50 \u20ac<\/span>\n                    <\/div>\n\n                <a class=\"aawp-button aawp-button--buy aawp-button aawp-button--dark rounded shadow aawp-button--icon aawp-button--icon-amazon-white\" href=\"https:\/\/www.amazon.it\/dp\/8896027225?tag=biancolievito-21\" title=\"Acquistalo su Amazon\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Acquistalo su Amazon<\/a>\n                    <span class=\"aawp-product__info\"><em>Acquistando questo prodotto su Amazon, Biancolievito ricever\u00e0 una piccola commissione.<\/em><\/span>\n            <\/div>\n<\/div>\n        <\/div>\n\n    \n    <\/div>\n<\/div>\n<p class=\"aawp-disclaimer\"><em>Ultimo aggiornamento 2026-04-29 \/ Affiliate links \/ Immagini da Amazon Product Advertising API<\/em><\/p><\/p>\n\n<h3 id=\"rinfresco-legato-mantenimento\">Feeding a Tied Sourdough Starter<\/h3>\n\n<p>If you keep your starter <strong>wrapped and tied<\/strong>, it will generally have <strong>higher overall acidity<\/strong>, particularly a greater proportion of lactic acidity and less acetic acidity.<\/p>\n\n<p>In this case as well, the feeding can begin with a water bath at <strong>20\u201322 \u00b0C (68\u201372 \u00b0F)<\/strong>, with <strong>2 g of sugar or fructose per liter of water<\/strong>, for approximately <strong>15\u201320 minutes<\/strong>.<\/p>\n\n<p>To calculate the water for the following feeding more accurately, I recommend weighing the starter before and after the water bath. This allows you to determine how much water the starter absorbed and adjust the amount of water added during the feeding accordingly.<\/p>\n\n<p>Once the starter has been squeezed and weighed, mix it using the following ratio:<\/p>\n\n<ul>\n<li><strong>1 kg sourdough starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener\">2 kg strong W360 flour (approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>920 g total water (46% of the flour weight), including the water absorbed during the bath. Use water at the appropriate temperature described above.<\/strong><\/li>\n<\/ul>\n\n<p>As described above, flatten the starter, give it 3 folds, and shape it into a log. Wrap it first in a <strong>food-safe plastic sheet<\/strong> \u2014 do not use ordinary plastic wrap because it is too thin \u2014 and then tightly roll it inside a strong <strong>cotton or linen cloth<\/strong>.<\/p>\n\n<p>Finally, <strong>tie it with cord<\/strong>, as you would a sausage, leaving the cord slightly loose so that the starter has room to expand and tighten against the wrapping.<\/p>\n\n<p>Once prepared, the tied starter can be kept at room temperature between <strong>18 and 22 \u00b0C (64\u201372 \u00b0F) for approximately 16 hours<\/strong>.<\/p>\n\n<h2 id=\"rinfreschi-preparatori\">Preparatory Sourdough Feedings: Ratios and Timing<\/h2>\n\n<p>Before using sourdough starter in a recipe, it should generally undergo <strong>2 or 3 closely spaced feedings<\/strong>. Their purpose is to <strong>strengthen the starter<\/strong> by increasing the population of yeasts and lactic acid bacteria, <strong>balance its acidity<\/strong>, and promote the production of compounds that can contribute to the shelf life of the finished baked product when it is properly packaged.<\/p>\n\n<p>For <strong>Italian large enriched products<\/strong> such as <a href=\"https:\/\/biancolievito.it\/en\/italian-panettone-with-sourdough\/\" target=\"_blank\" rel=\"noopener\">panettone<\/a>, <a href=\"https:\/\/biancolievito.it\/en\/pandoro-with-sourdough\/\" target=\"_blank\" rel=\"noopener\">pandoro<\/a>, and <a href=\"https:\/\/biancolievito.it\/en\/venetian-sweet-bread-sourdough\/\" target=\"_blank\" rel=\"noopener\">veneziana<\/a>, it is customary to perform <strong>3 preparatory feedings<\/strong>. For leaner doughs such as <a href=\"https:\/\/biancolievito.it\/en\/croissant-with-sourdough\/\" target=\"_blank\" rel=\"noopener\">croissants<\/a>, <a href=\"https:\/\/biancolievito.it\/en\/bread-pizza-recipes\/\" target=\"_blank\" rel=\"noopener\">bread, or pizza<\/a>, 2 feedings are generally sufficient.<\/p>\n\n<p>Even for large enriched products, when time is limited it is possible to stop after the second feeding, although this may slightly reduce the keeping quality of the finished product.<\/p>\n\n<p>The first thing to consider when starting a recipe with <strong>sourdough starter<\/strong> is how much starter you need to begin with so that you end up with both the <strong>correct amount for the recipe<\/strong> and a reasonable <strong>amount to keep for future feedings<\/strong>.<\/p>\n\n<p>For this reason, I developed a simple calculator that helps you determine exactly how much starter to feed for your recipe without running out.<\/p>\n\n<p><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/sourdough-feeding-calculator\/\">Use the Biancolievito Sourdough Feeding Calculator<\/a><\/strong><\/p>\n\n<h3 id=\"rinfreschi-acqua\">The 3 Preparatory Feedings for Sourdough Starter Stored in Water<\/h3>\n\n<p>After several years of using the 1:0.9 feeding ratio with good results \u2014 1 kg starter to 900 g flour \u2014 I decided to experiment with different feeding techniques. Reading several technical texts inspired me to question and further develop what I had learned over the years.<\/p>\n\n<p>This method for preparing a starter stored in water is based on the following principles:<\/p>\n\n<ul>\n<li>A starter stored in water has <strong>lower lactic acidity<\/strong> because part of that acidity is dispersed into the storage water. During the 2 or 3 preparatory feedings, we therefore want to help rebalance this acidity.<\/li>\n<li>The <strong>ratio between starter and flour<\/strong> influences the conditions available for bacterial growth. Using too much starter and too little fresh flour can limit bacterial proliferation and lead to a less balanced starter. In <a href=\"https:\/\/amzn.to\/3sWwgGF\" target=\"_blank\" rel=\"noopener sponsored\"><strong>Giambattista Montanari&#8217;s Omnia Fermenta<\/strong><\/a>, you can read that favorable biological conditions are obtained when the sourdough starter represents approximately 10\u201330% of the total refreshed dough. For example, with a 1:2 ratio, 100 g starter + 200 g flour + 80 g water produces 380 g of dough, of which the starter represents approximately 26% of the total.<\/li>\n<\/ul>\n\n<p>Here is what I changed in this method:<\/p>\n\n<ol>\n<li>Between one feeding and the next, <strong>I ferment the starter outside the water<\/strong>, rather than keeping it in water at 24\u201326 \u00b0C (75\u201379 \u00b0F).<\/li>\n<li>I use a <strong>starter-to-flour ratio of 1:1.5<\/strong> instead of 1:0.9.<\/li>\n<li>I allow the starter to rise until it reaches approximately <strong>2.5 times its initial volume<\/strong>.<\/li>\n<\/ol>\n\n<p>Let&#8217;s see how it works.<\/p>\n\n<h4 id=\"r1-acqua\">FIRST FEEDING \u2013 Starter Stored in Water<\/h4>\n\n<p>Begin with a <strong>15\u201320 minute water bath at 38 \u00b0C (100 \u00b0F)<\/strong>, adding 2 g of sugar or fructose per liter of water. After the bath, squeeze out the starter and feed it as follows:<\/p>\n\n<ul>\n<li><strong>1 kg starter, squeezed after the previous storage period<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener noreferrer\">1.5 kg flour (W380, approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>690 g warm water at the appropriate temperature (see above)<\/strong><\/li>\n<\/ul>\n\n<p>Mix until you obtain a firm, compact dough. Flatten it to approximately 1 cm thickness and give it 3 folds before shaping it into a tight ball.<\/p>\n\n<p>Shape the starter tightly, score the surface to allow it to expand, and place it in a large container. Cover it with a cloth and ferment at <strong>30 \u00b0C (86 \u00b0F) for approximately 3 hours and 30 minutes<\/strong>, until it reaches approximately <strong>2.5 times its initial volume<\/strong>.<\/p>\n\n<p>For greater accuracy, I recommend making a small <strong>test sample<\/strong> with a portion of the dough and marking its initial level so you can monitor the rise precisely.<\/p>\n\n<p>The fermentation period needs to be long enough for the microbial population to develop. It is important to perform the second feeding when the starter has reached the peak of its development. In general, a well-performing starter will take approximately <strong>3 hours and 30 minutes at 30 \u00b0C (86 \u00b0F)<\/strong>.<\/p>\n\n<h4 id=\"r2-acqua\">SECOND FEEDING \u2013 Starter Stored in Water<\/h4>\n\n<ul>\n<li><strong>1 kg starter from the previous feeding<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener noreferrer\">1.5 kg flour (W380, approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>690 g warm water at the appropriate temperature (see above)<\/strong><\/li>\n<\/ul>\n\n<p>Once again, mix the dough, give it 3 folds, shape it into a tight ball, score the surface, and allow it to rise to approximately <strong>2.5 times its initial volume at 30 \u00b0C (86 \u00b0F)<\/strong>. The fermentation time should again be approximately <strong>3 hours and 30 minutes<\/strong>.<\/p>\n\n<h4 id=\"r3-acqua\">THIRD FEEDING \u2013 Starter Stored in Water<\/h4>\n\n<ul>\n<li><strong>1 kg starter from the previous feeding<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener noreferrer\">1.5 kg flour (W380, approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>690 g warm water at the appropriate temperature (see above)<\/strong><\/li>\n<\/ul>\n\n<p>Mix the starter and give it another 3 folds. At this point, set aside the portion of starter you intend to keep and weigh the amount needed for your recipe.<\/p>\n\n<ul>\n<li><strong>Starter for the recipe:<\/strong> shape it into a tight ball, score the surface, and allow it to rise once again to approximately <strong>2.5 times its initial volume at 30 \u00b0C (86 \u00b0F) in about 3 hours and 30 minutes<\/strong>. At this point, the starter is ready to use.<\/li>\n<li><strong>Starter to be stored:<\/strong> immerse it in cool water at approximately <strong>19 \u00b0C (66 \u00b0F)<\/strong> and leave it at room temperature, around <strong>19\u201320 \u00b0C (66\u201368 \u00b0F)<\/strong>, for 24 hours until the next feeding.<\/li>\n<\/ul>\n\n<h3 id=\"rinfreschi-legato\">The 3 Preparatory Feedings for a Tied Sourdough Starter<\/h3>\n\n<p>For a tied starter, begin with a water bath at <strong>20\u201322 \u00b0C (68\u201372 \u00b0F)<\/strong>, adding <strong>2 g of sugar or fructose per liter of water<\/strong>, for approximately <strong>15\u201320 minutes<\/strong>.<\/p>\n\n<p>As explained above, weigh the starter before and after the bath so that you know how much water it has absorbed.<\/p>\n\n<h4 id=\"r1-legato\">FIRST FEEDING \u2013 Tied Sourdough Starter<\/h4>\n\n<ul>\n<li><strong>1 kg sourdough starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener noreferrer\">2 kg flour (W380, approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>920 g total warm water at the appropriate temperature, including the water absorbed during the bath<\/strong><\/li>\n<\/ul>\n\n<p>Mix the starter, flatten it to approximately 1 cm thickness, and give it 3 folds. Shape it into a tight ball, score the surface with a cross, place it in a container, and ferment for approximately <strong>3 hours and 30 minutes at 30 \u00b0C (86 \u00b0F)<\/strong>, until it reaches approximately <strong>2.5 times its initial volume<\/strong>.<\/p>\n\n<h4 id=\"r2-legato\">SECOND FEEDING \u2013 Tied Sourdough Starter<\/h4>\n\n<p>Follow the same procedure described above, but use the following proportions:<\/p>\n\n<ul>\n<li><strong>1 kg sourdough starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener noreferrer\">1.5 kg flour (W380, approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>690 g warm water at the appropriate temperature (see above)<\/strong><\/li>\n<\/ul>\n\n<h4 id=\"r3-legato\">THIRD FEEDING \u2013 Tied Sourdough Starter<\/h4>\n\n<p>Follow the same procedure as for the second feeding, using the following ratio:<\/p>\n\n<ul>\n<li><strong>1 kg sourdough starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.amazon.it\/gp\/product\/B01M4N6XXW\/ref=as_li_tl?ie=UTF8&amp;camp=3414&amp;creative=21718&amp;creativeASIN=B01M4N6XXW&amp;linkCode=as2&amp;tag=biancolievito-21&amp;linkId=0ce6c22ef1df841e7e866091705d1c42\" target=\"_blank\" rel=\"noopener noreferrer\">1.5 kg flour (W380, approximately 14\u201315% protein)<\/a><\/strong><\/li>\n<li><strong>690 g warm water at the appropriate temperature (see above)<\/strong><\/li>\n<\/ul>\n\n<p>Once mixed, weigh out the starter needed for your recipe and allow it to rise until it reaches approximately <strong>2.5 times its initial volume in 3 hours and 30 minutes at 30 \u00b0C (86 \u00b0F)<\/strong>.<\/p>\n\n<p>Wrap the remaining starter in a food-safe plastic sheet and then in a cotton cloth, tie it with cord, and store it at room temperature at approximately <strong>19\u201320 \u00b0C (66\u201368 \u00b0F)<\/strong> for 16 hours.<\/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-e40238a elementor-widget elementor-widget-text-editor\" data-id=\"e40238a\" 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\/\">Sourdough starter: what it is, how it works, and its characteristics<\/a><\/li>\n<li><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-make-sourdough-starter\/\">How to make a sourdough starter at home<\/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<li><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/sourdough-feeding-calculator\/\">How much sourdough starter to use 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-8397e83 elementor-widget elementor-widget-heading\" data-id=\"8397e83\" 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<h4 class=\"elementor-heading-title elementor-size-default\">CHECK IT OUT HOW TO feed your sourdough starter at home [eng sub]<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-014b5cc elementor-widget elementor-widget-video\" data-id=\"014b5cc\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=9BX8_ZKT7Mk&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\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-682a59d elementor-widget elementor-widget-spacer\" data-id=\"682a59d\" 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-8a62c5c elementor-widget elementor-widget-heading\" data-id=\"8a62c5c\" data-element_type=\"widget\" data-e-type=\"widget\" id=\"faq\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">YOUR QUESTIONS ABOUT SOURDOUGH STARTER<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-880ba8d elementor-widget elementor-widget-spacer\" data-id=\"880ba8d\" 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-d12969a elementor-widget elementor-widget-pp-faq\" data-id=\"d12969a\" 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-d12969a\" data-accordion-id=\"d12969a\">\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-2191\" 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 do I do with the remaining part of the Sourdough that I don't use?\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-2191\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"1\">\n\t\t\t\t\t<p>There is always a part of the previous dough discarded (such as the crust). However, I suggest not to use these parts, especially during the first weeks of preparation, because they can contain bacteria not tolerated by our body.<\/p>\n<p>This is not the case for the refreshments made when the Sourdough is ready and mature. Here the waste parts can be dried first in the air and then in an oven at 100\u00b0C (212\u00b0F) for about 40\/60 minutes and finally pulverized in a mixer.<\/p>\n<p>The resulting powder can be added to the bread and pizza doughs (about 10gr\/kg of flour) to enhance the acidic note.<\/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-2192\" 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\tI did the 3 refreshments. How do I store the remaining Sourdough?\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-2192\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"2\">\n\t\t\t\t\t<p>After the 3rd, you can let the quantity used for the recipe rise again for 3 1\/2 hours at 30\u00b0C (86\u00b0F). The Sourdough&#8217;s remaining part has to be soaked in cold water and left at room temperature 24 hours. The next day, you can decide whether to refresh it again (in this case, you keep it at room temperature) or store it in the fridge and refresh it every 5-7 day<\/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-2193\" 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 many times should I refresh the Sourdough before using it?\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-2193\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"3\">\n\t\t\t\t\t<p><span data-preserver-spaces=\"true\">If you want to make <a href=\"https:\/\/biancolievito.it\/en\/category\/bread-pizza\/\" target=\"_blank\" rel=\"noopener\">bread, pizza<\/a>, and sweet doughs that are not too fat (such as croissants), you can make 2 refreshments. In case you want to prepare a cake such as Italian Panettone or Pandoro, I suggest you make 3 refreshments before using the starter in your recipe. <\/span><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\">How to Refresh Sourdough<\/a><\/strong><\/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-2194\" 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 much flour should I use to refresh the Sourdough?\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-2194\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"4\">\n\t\t\t\t\t<p>For daily refreshments starter ratio to flour is 1:1 (1kg of starter to 1kg of flour).<\/p>\n<p>However, in the 2-3 preparatory refreshments, the ratio is 1:09 (1kg of yeast and 900gr of flour).<\/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-2195\" 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 much water should I soak the Sourdough in?\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-2195\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"5\">\n\t\t\t\t\t<p>The ideal proportion is for the\u00a0<strong>water to be about 3 times the amount of Sourdough<\/strong>: 1kg of yeast should be soaked in 3 liters of water.<\/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-2196\" 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 tell when the yeast has tripled in size if I store it in the water?\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-2196\" class=\"pp-faq-answer pp-accordion-tab-content\" data-tab=\"6\">\n\t\t\t\t\t<p>The best solution is to use an indicator. For this, take a portion of Sourdough, put it into a graduated jag, and mark the dough&#8217;s initial volume. Then let it rise in the same environment as the soaked starter. When the volume triples, then also the Sourdough is ready<\/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-a5b215b e-flex e-con-boxed e-con e-parent\" data-id=\"a5b215b\" 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-219652c elementor-widget elementor-widget-spacer\" data-id=\"219652c\" 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-7ee49c3 elementor-widget elementor-widget-heading\" data-id=\"7ee49c3\" 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-7ee49c3{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-5ea1200 elementor-widget elementor-widget-heading\" data-id=\"5ea1200\" 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\">DO YOU WANT TO KNOW MORE ABOUT SOURDOUGH STARTER?<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-71e32ca elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"71e32ca\" 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=\"337\" 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-71e32ca\" 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-71e32ca\" 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 In breve: Nel rinfresco del lievito madre il bagnetto pu\u00f2 essere eseguito quando necessario, generalmente per 15\u201320 minuti (38 \u00b0C se conservato in acqua, 20\u201322 \u00b0C se legato). Per il mantenimento: rapporto 1:1 se in acqua, oppure 1:2 se legato. Prima dell\u2019uso servono 2\u20133 rinfreschi a 30 \u00b0C. Rinfresco del [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":30919,"parent":322,"menu_order":0,"comment_status":"open","ping_status":"open","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-337","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337","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=337"}],"version-history":[{"count":59,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337\/revisions"}],"predecessor-version":[{"id":31876,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337\/revisions\/31876"}],"up":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/30919"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}