{"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":"2026-01-01T23:17:08","modified_gmt":"2026-01-01T21:17:08","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-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><span data-preserver-spaces=\"true\">Now that we have learned how to make Sourdough at home, let&#8217;s take another step ahead, and we will learn how to feed sourdough starter.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Feeding the<a href=\"https:\/\/en.wikipedia.org\/wiki\/Sourdough\" target=\"_blank\" rel=\"noopener\">\u00a0Sourdough Starter<\/a> means providing yeasts and bacteria with water and the &#8220;food&#8221; necessary to survive. Refreshment is an easy operation\u00a0<span style=\"box-sizing: border-box;\">that involves kneading the<strong> sourdough<\/strong><\/span><strong>\u00a0starter, flour, and water.<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">When it comes to feeding Sourdough, we can distinguish 2 different goals:<\/span><\/p>\n<ul>\n<li><strong><span data-preserver-spaces=\"true\">Daily Refreshments<\/span><\/strong><span data-preserver-spaces=\"true\"> to maintain and preserve the sourdough day by day. This type of refreshment is intended to keep our starter alive.<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><b>The 3 Refreshments to Prepare the Sourdough for the recipe: <\/b>The primary purpose is to strengthen the yeast and stabilize its acidities (lactic and acetic).<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">This distinction is crucial because, as we will see, the two types of refreshments have different proportions of ingredients and procedures.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">HOW TO FEED SOURDOUGH DAILY or WEEKLY to maintain it<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Daily (or Weekly) refreshments are essential for keeping the Sourdough alive. It will be necessary to refresh it regularly, <\/span><strong><span data-preserver-spaces=\"true\">depending on how you store it. <\/span><\/strong>If<span data-preserver-spaces=\"true\"> you own the Sourdough at <strong>room temperature<\/strong> (18\u00b0C (64\u00b0F) to 22\u00b0C (71\u00b0F)), you will need to refresh it <strong>every day<\/strong>, whereas if you store it in the<strong> fridge<\/strong> (+4\u00b0C, 39\u00b0F), you can extend its storage <strong>up to 7 days<\/strong>.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">A second factor to consider is the storage method: It may be <strong>soaked in water or<\/strong>\u00a0<strong>tied up; <\/strong>this is very important because it will impact the Sourdough characteristics and require specific flour and sourdough proportions.<\/span><\/p>\n<h3>HOW TO REFRESH SOURDOUGH STARTER STORED IN WATER\u00a0<\/h3>\n<p><span data-preserver-spaces=\"true\">The Sourdough is characterized by a <strong>lower acidity<\/strong> (absorbed by water and <strong>higher humidity when soaked in water.<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The first step in refreshing the Sourdough stored this way is to soak it in warm water at 38\u00b0C (100\u00b0F) and add 2gr\/liter of sugar or fructose for 15 &#8211; 20 minutes. The water will absorb the exceeding acidity the Sourdough releases during the bath.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Once this time has elapsed, squeeze the Sourdough and knead it with these proportions:<\/span><\/p>\n<ul>\n<li><strong>1kg of Sourdough Starter<\/strong><\/li>\n<li><strong>1kg of Bread Flour W360 (protein around 14% &#8211; 15%)<\/strong><\/li>\n<li><strong>300g of water 30\u00b0C (86\u00b0F)<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">The dough should be well-formed, but it will not need to be over-kneaded. Once ready, roll out the Sourdough to about 1cm thick. Roll it tightly and place it in a bowl with cold tap water (19\u00b0C or 66\u00b0F). <\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The ideal proportion would be to <strong>soak the Sourdough at 3 times its water weight.<\/strong> Now you can keep your Sourdough at <strong>room temperature<\/strong> (between 18\u00b0C (64\u00b0F) and 22\u00b0C (71\u00b0F)) for <strong>24 hours<\/strong>.<\/span><\/p>\n<h3>HOW TO FEED TIED-UP SOURDOUGH STARTER<\/h3>\n<p><span data-preserver-spaces=\"true\">This method is highly used in many bakeries in Italy. It refers to a sourdough stored in a heavy cloth and tied up with a rope.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Following this method, you will have a <strong>more acidic Sourdough starter<\/strong> (in particular, richer in lactic acidity and with less acetic acidity).\u00a0<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">In this case, the refreshment begins by soaking the Sourdough in lukewarm water 20\u00b0C (68\u00b0F) &#8211; 22\u00b0C (71\u00b0F) for 15 &#8211; 20 minutes, adding 2gr\/liter of sugar or fructose. <\/span><\/p>\n<p><span data-preserver-spaces=\"true\">I suggest weighing the starter before and after the bath to control better the amount of water used for refreshment. Hence, you know how much water has been absorbed during the bath and adjust the refreshment quantity.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Once squeezed and weighed, you can knead the Sourdough with this proportion:<\/span><\/p>\n<ul>\n<li><strong>1kg of Sourdough Starter<\/strong><\/li>\n<li><strong>2kg of Bread Flour W360 (protein around 14% &#8211; 15%)<\/strong><\/li>\n<li><strong>920 g Water (46% of flour weight) &#8211; the water absorbed during the soaking process.<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">As above, roll out the dough and form a loaf. Then, wrap it in plastic food wrap, roll it up inside a heavy cloth, and tie it up with string or rope.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">I recommend leaving the cord slightly loose and allowing the Sourdough starter to &#8220;push&#8221; during the fermentation. Once ready, you can leave the Sourdough at <strong>room temperature<\/strong> (between 18\u00b0C (64\u00b0F) and 22\u00b0C (71\u00b0F)) <strong>for 16 hours.<\/strong><\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">THE 3 REFRESHMENTS TO REINFORCE THE SOURDOUGH STARTER BEFORE USING IT<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Before using the sourdough starter in the recipes, it must be f<strong>ed 2 or 3 times<\/strong> to strengthen it (producing more yeasts and lactic acid bacteria) and balance its acidity. Moreover, it promotes substances capable of preserving the product over time (if well packaged).<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Big (and fat) leavened products (such as Panettone and Pandoro) <strong>need 2 or 3 refreshment<\/strong>s, whereas 2 refreshments will be enough for simpler doughs such as <strong>croissants, bread, or pizza<\/strong>. <\/span><\/p>\n<p><span data-preserver-spaces=\"true\">I will say that even for big leavened products, we can stop at the second refreshment in case of time needs, knowing that we may slightly lose a bit in their shelf life.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">When starting a recipe with a sourdough starter, the first thing to consider is the amount of Sourdough we need to begin with to have the correct <strong>quantity for the recipe<\/strong> <strong>AND<\/strong> a reasonable<strong> amount to store<\/strong>. <\/span><\/p>\n<p><span data-preserver-spaces=\"true\">That&#8217;s why I&#8217;ve developed a simple app that will help you know the exact amount of starter you need to refresh to make your recipe and not run out of Sourdough!<\/span><\/p>\n<p><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/sourdough-feeding-calculator\/\" target=\"_blank\" rel=\"noopener\">Click here to access the BiancoLievito application.<\/a><\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">An essential aspect of refreshing Sourdough is obtaining a dough at a temperature of 24\u00b0C (75\u00b0F)\u201428\u00b0C (82\u00b0F), <strong>ideally 26\u00b0C<\/strong> (78\u00b0F).<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">For this, we can act on the water temperature and use this empirical formula:<\/span><\/p>\n<p><span data-preserver-spaces=\"true\"><strong>Water Temp = 3 x final temp &#8211; room temp &#8211; flour temp &#8211; heat transmitted by the mixer (for a stand mixer, we can use 14\u00b0C)<\/strong>.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">!! Please note that this formula only works with Celsius degrees. Do the calculation in \u00b0C and then convert the result to \u00b0F !!<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">To obtain a dough at 26\u00b0C (78\u00b0F), imagining to have:<\/span><\/p>\n<ul>\n<li><strong>Room Temp: 20\u00b0C (68\u00b0F)<\/strong><\/li>\n<li><strong>Flour Temp: 18\u00b0C (64\u00b0F)<\/strong><\/li>\n<\/ul>\n<p><strong>The water temperature will be 3\u00d726 &#8211; 20 -18 &#8211; 14 = 26\u00b0C (78\u00b0F)<\/strong><\/p>\n<h3>THE 3 REFRESHMENTS FOR THE SOURDOUGH STORED IN WATER &#8211; <span style=\"text-decoration: underline;\">UPDATED VERSION<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">After several years of feeding Sourdough (with good results) using a ration of Sourdough to flour of 1:0.9 (1kg of Sourdough and 900gr of flour), I experimented with different refreshment techniques. I&#8217;ve been inspired (and documented) by reading some texts that sparked my curiosity to put everything I had learned over the years back into play.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">This new method of working starts with these primary considerations:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">Sourdough stored in the water has <strong>lower lactic acidity<\/strong> precisely because of its storage environment. For this reason, during the 2 or 3 preparatory refreshments, we should try to <strong>rebalance this acidity<\/strong>.<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">The<strong> ratio between Sourdough and flour<\/strong> determines whether or not <strong>bacteria can reproduce<\/strong>. Using too much Sourdough and too little flour will result in a limited proliferation of bacteria and an unbalanced Sourdough. In the book &#8220;Omnia Fermenta&#8221; by G.Battista Montanari, you can read that the best biological conditions (scientifically proved) are obtained when the quantity of Sourdough is between <strong>10%-30% of the total amount of fed dough<\/strong>. Let&#8217;s take an example with a 1:2 ratio. If I refresh 100gr of Sourdough + 200gr of flour +80gr of water, I get a total mass of 380gr, of which the Sourdough represents 26% of the total (100gr\/380gr)<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Here&#8217;s what I modified in this new method:<\/span><\/p>\n<ol>\n<li><span data-preserver-spaces=\"true\">I let the Sourdough ferment\u00a0<\/span><strong><span data-preserver-spaces=\"true\">out of the water between<\/span><\/strong><span data-preserver-spaces=\"true\">\u00a0one refreshment and the next one,\u00a0<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">I use a <strong>sourdough-to-flour ratio<\/strong> of<strong> 1:1.5<\/strong> (instead of 1:0.9)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">I let the sourdough ferment until it reaches <strong>2 \u00bd times its initial volume<\/strong>, i.e., initial volume +1.5 times.<\/span><\/li>\n<\/ol>\n<p><span data-preserver-spaces=\"true\">Let&#8217;s see how to do it.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">As a first step, soak the Sourdough in warm water at 38\u00b0C (100\u00b0F) for 15-20 minutes, adding 2g\/l of sugar or fructose. After this time, squeeze the starter and refresh as follows:<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">FIRST REFRESHMENT<\/span><\/strong><\/p>\n<ul>\n<li><strong>1kg of starter<\/strong><\/li>\n<li><strong>1.5kg of Bread Flour (W380 &#8211; 14-16% protein)<\/strong><\/li>\n<li><strong>690g of lukewarm water at the correct temperature (see above).<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Knead until you have a firm and compact dough, roll out to 1cm thickness, and give 3 folds before forming a ball. Roll the dough tightly, score the surface to facilitate its development, and place it in a large bowl. Cover with a cloth and ferment for <strong>3\u00bd hours at 30\u00b0C (86\u00b0F)<\/strong> until it has increased <strong>2\u00bd times its volume<\/strong> (initial volume + 1.5). I suggest you place a portion of the dough into a glass, mark the initial level, and use it as an indicator for following the fermentation.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The fermentation time will be long enough for the Sourdough to multiply its microbial flora. The second refreshment is essential when the Sourdough starter is at the peak of its development. Usually, it happens after 3\u00bd hours, at 30\u00b0C (86\u00b0F).<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">SECOND REFRESHMENT<\/span><\/strong><\/p>\n<ul>\n<li><strong>1kg of Sourdough starter<\/strong><\/li>\n<li><strong>1.5kg of Bread Flour (W380 &#8211; 14-16% protein)<\/strong><\/li>\n<li><strong>690g of lukewarm water at the correct temperature (see above).<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Once again, knead the ingredients, roll out the dough form a ball, and proceed as above, letting the sourdough ferment for <strong>3\u00bd hours at 30\u00b0C (86\u00b0F)<\/strong><\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">THIRD REFRESHMENT<\/span><\/strong><\/p>\n<ul>\n<li><strong>1kg of Sourdough starter<\/strong><\/li>\n<li><strong>1.5kg of Bread Flour (W380 &#8211; 14-16% protein)<\/strong><\/li>\n<li><strong>690g of lukewarm water at the correct temperature (see above).<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Knead the ingredients until they form the dough. Take the portion of Sourdough that you will store and weigh the amount needed for the recipe.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">For the part that you will use in the recipe: Roll out the dough from a ball and proceed as above, letting the sourdough ferment for <strong>3\u00bd hours at 30\u00b0C (86\u00b0F)<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">For the part that you will be storing: Soak it in cold water (19\u00b0C (66\u00b0F)) and leave it 24 hours at room temperature (19\u00b0C &#8211; 20\u00b0C or 66\u00b0F to 68\u00b0F) until refreshed the next day.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">After 3\u00bd hours at 30\u00b0C, the Sourdough starter will be ready to be used!<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">\u00a0<\/span><\/p>\n<h3>THE 3 REFRESHMENTS FOR THE TIED-UP SOURDOUGH STARTER &#8211; <span style=\"text-decoration: underline;\">UPDATED VERSION<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">In this case, soak the Sourdough in fresh water at 20\u00b0C &#8211; 22\u00b0C (68\u00b0F &#8211; 71\u00b0F) with 2gr\/liter of sugar or fructose for 15-20minutes. As mentioned above, weigh the Sourdough before and after to see how much water is absorbed during the bath.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Once ready, do the 3 refreshments using this proportion:<\/span><\/p>\n<p><strong>FIRST REFRESHMENT<\/strong><\/p>\n<ul>\n<li><strong>1kg of Sourdough Starter<\/strong><\/li>\n<li><strong>2kg of Bread Flour (W380 &#8211; 14-16% protein)<\/strong><\/li>\n<li><strong>920g of lukewarm water at the correct temperature (see above) &#8211; the water absorbed during the soaking process<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Knead the dough and roll it out to 1cm thick. Form a tight ball, incise a cross-cut on the surface, place the dough in a bowl, and ferment for 3 and a half hours at 30\u00b0C (86\u00b0F) until it has increased 2\u00bd times its volume (initial volume + 1.5).<\/span><\/p>\n<p><strong><span data-preserver-spaces=\"true\">SECOND REFRESHMENT<\/span><\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">Perform the same procedure as described above, but mix the Sourdough in these proportions:<\/span><\/p>\n<ul>\n<li><strong>1kg of Sourdough Starter<\/strong><\/li>\n<li><strong>1.5kg of Bread Flour (W380 &#8211; 14-16% protein)<\/strong><\/li>\n<li><strong>690g lukewarm water at the correct temperature (see above)<\/strong><\/li>\n<\/ul>\n<p><strong>THIRD REFRESHMENT<\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">Follow the same steps as the second refreshment, but use the ingredient in these proportions:<\/span><\/p>\n<ul>\n<li><strong>1kg Sourdough Starter<\/strong><\/li>\n<li><strong>1kg of Bread Flour (W380 &#8211; 14-16% protein)<\/strong><\/li>\n<li><strong>460g of warm water at the correct temperature (see above).<\/strong><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Knead all the ingredients, weigh out the part of Sourdough needed for the recipe, and let it rise again for 3\u00bd hours at 30\u00b0C (86\u00b0F). Wrap the remaining part in a plastic sheet and then in a heavy cloth, tie it with a string, and store it at room temperature (19\u00b0C &#8211; 20\u00b0C or 66\u00b0F to 68\u00b0F) for 16 hours.<\/span><\/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>Discover more about Sourdough Starter<\/h3>\n<p><!-- \/wp:heading --><!-- wp:list --><\/p>\n<ul>\n<li><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-make-sourdough-starter\/\" target=\"_blank\" rel=\"noopener\">How to Make Sourdough Starter<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-feed-sourdough-starter\/\" target=\"_blank\" rel=\"noopener\">How to Feed Sourdough<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-store-sourdough-starter\/\">How to Store Sourdough Starter<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/biancolievito.it\/en\/how-to-use-sourdough\/\" target=\"_blank\" rel=\"noopener\">How to Use Sourdough<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/biancolievito.it\/en\/how-much-sourdough-to-use\/\" target=\"_blank\" rel=\"noopener\">How Much Sourdough to Use<\/a><\/strong><\/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;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}\">\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\">\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\">\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\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: Per rinfrescare il lievito madre si parte da un bagnetto di 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 lievito madre conservato [&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":44,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337\/revisions"}],"predecessor-version":[{"id":31162,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337\/revisions\/31162"}],"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}]}}