{"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":"2026-05-01T20:06:52","modified_gmt":"2026-05-01T18:06:52","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>Refreshing your Sourdough Starter<\/strong> (Lievito Madre) is essential to keep it alive and provide the water and &#8220;food&#8221; necessary for the survival of wild yeasts and bacteria. When we talk about refreshing, we are referring to a very simple kneading operation involving: Starter, Flour, and Water.<\/p>\n<p>In the management of Natural Yeast, we must distinguish between two types of refreshments:<\/p>\n<ul>\n<li><strong>Maintenance Refreshment<\/strong>: Used to <strong>preserve the starter day after day<\/strong>. The goal here is simply to keep our yeast alive.<\/li>\n<li><strong>Preparatory Refreshments (usually 2 or 3)<\/strong>: Necessary to prep the yeast right before using it in a recipe. In this case, the main goal is to <strong>strengthen<\/strong> the yeast and <strong>stabilize its acidity<\/strong>.<\/li>\n<\/ul>\n<p>This distinction is crucial because, as we will see, these two types of refreshments require different ratios and procedures.<\/p>\n<h2 id=\"mantenimento\">How to Refresh Your Sourdough Starter: Daily Maintenance<\/h2>\n<p>To keep our starter healthy, you&#8217;ll need to refresh it regularly depending on how you store it. If you keep your starter at <strong>room temperature<\/strong> (66\u00b0F &#8211; 68\u00b0F \/ 19\u00b0C &#8211; 20\u00b0C), you must refresh it <strong>every day<\/strong>. However, if you <strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/how-to-store-sourdough-starter\/\" target=\"_blank\" rel=\"noopener\">store it in the refrigerator<\/a><\/strong>, you can extend its maintenance up to 7 days.<\/p>\n<p>A second factor to consider is the storage method: it could be <strong>in Water<\/strong> (Idro) or <strong>Bound<\/strong> (Legato). This choice is very important because it determines a starter with very different characteristics (primarily acidity) and requires different proportions of yeast and flour.<\/p>\n<h3 id=\"bagnetto-mantenimento\">When to Give Your Starter a &#8220;Little Bath&#8221; (Bagnetto)<\/h3>\n<p>Before proceeding with a maintenance refreshment, you should perform a <strong>sourdough bath<\/strong>, especially when the dough feels too acidic or has developed a pungent smell. The bath helps rebalance the microflora, eliminate excess acidity, and make the yeast more stable.<\/p>\n<p>If you <strong>store your starter in water<\/strong>, the bath is done in lukewarm water at <strong>100\u00b0F (38\u00b0C)<\/strong> for about <strong>15\u201320 minutes<\/strong>. If the starter is <strong>stored bound (legato)<\/strong>, it should be submerged in water at <strong>68\u00b0F\u201372\u00b0F (20\u00b0C\u201322\u00b0C)<\/strong> for the same amount of time. In both cases, it\u2019s best to add <strong>2g of sugar or fructose per liter<\/strong> of water. After the soaking period, proceed with the refreshment according to the indicated proportions.<\/p>\n<h3 id=\"temperatura-acqua\">Water Temperature for Sourdough Refreshment<\/h3>\n<p>A vital aspect of performing refreshments correctly is <strong>achieving a final dough temperature of 79\u00b0F &#8211; 82\u00b0F (26\u00b0C &#8211; 28\u00b0C), ideally 79\u00b0F (26\u00b0C).<\/strong><\/p>\n<p>To achieve this, we adjust the water temperature using this empirical formula by Master <strong>Giambattista Montanari<\/strong>, whom I admire for his excellent work!<\/p>\n<p><strong>Water Temp = (Target Temp x 4) &#8211; Room Temp &#8211; Flour Temp &#8211; Starter Temp &#8211; Machine Friction (for a stand mixer, we can use 14\u00b0C\/25\u00b0F).<\/strong><\/p>\n<p><em>Example: To get a 26\u00b0C (79\u00b0F) dough, assuming:<\/em><\/p>\n<ul>\n<li><em>Room Temp: 20\u00b0C (68\u00b0F)<\/em><\/li>\n<li><em>Flour Temp: 18\u00b0C (64\u00b0F)<\/em><\/li>\n<li><em>Starter Temp: 19\u00b0C (66\u00b0F)<\/em><\/li>\n<\/ul>\n<p><em>The <strong>water temperature<\/strong> should be: (26&#215;4) &#8211; 20 &#8211; 18 &#8211; 19 &#8211; 14 = <strong>33\u00b0C (91\u00b0F)<\/strong><\/em><\/p>\n<p>In practice, consider these friction heat values for different machines. If using the machine at full capacity, use the higher end of the range:<\/p>\n<ul>\n<li><strong>Stand Mixer (Planetary): 12-16\u00b0C (22-29\u00b0F)<\/strong><\/li>\n<li><strong>Spiral Mixer: 9-12\u00b0C (16-22\u00b0F)<\/strong><\/li>\n<li><strong>Dipping Arm Mixer: 6-9\u00b0C (11-16\u00b0F)<\/strong><\/li>\n<\/ul>\n<h3>\u00a0<\/h3>\n<h3 id=\"rinfresco-acqua-mantenimento\">Refreshing Sourdough in Water (Maintenance)<\/h3>\n<p>In this case, we are dealing with a starter characterized by <strong>low lactic acidity<\/strong> (as it\u2019s absorbed by the water) and a higher moisture content.<\/p>\n<p>After the bath, squeeze the yeast and knead it with these proportions:<\/p>\n<ul>\n<li><strong>1kg Sourdough Starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\">1kg Strong Flour W360 (approx. 14% &#8211; 15% protein)<\/a><\/strong><\/li>\n<li><strong>300g Water at the right temperature (see above)<\/strong><\/li>\n<\/ul>\n<p>The dough should be well-formed, but excessive kneading isn&#8217;t necessary. Roll the starter out to about 1cm (0.4 inch) thickness and <strong>give it 3 folds<\/strong> to oxygenate and refine the dough. Roll it into a ball and place it in a container with cold tap water (66\u00b0F\/19\u00b0C). The ideal ratio is 3 times the weight of the yeast in water. This allows you to <strong>keep the starter at room temperature<\/strong> (between 64\u00b0F and 72\u00b0F) <strong>for 24 hours.<\/strong><\/p>\n<h3 id=\"rinfresco-legato-mantenimento\">Refreshing Bound Sourdough (Maintenance)<\/h3>\n<p>If you keep your <strong>starter bound (legato)<\/strong>, you will have a <strong>more acidic yeast<\/strong> (specifically richer in lactic acidity with lower acetic acidity). Again, start with the bath in water at 68\u00b0F-72\u00b0F (20\u00b0C-22\u00b0C) with sugar for 15-20 minutes. To better dose the water for the subsequent refreshment, I suggest weighing the starter before and after the bath to know how much water was absorbed.<\/p>\n<p>Once squeezed and weighed, knead with this ratio:<\/p>\n<ul>\n<li><strong>1kg Sourdough Starter<\/strong><\/li>\n<li><strong><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\">2kg Strong Flour W360 (approx. 14% &#8211; 15% protein)<\/a><\/strong><\/li>\n<li><strong>920g Water (46% of flour weight) MINUS the water absorbed during the bath. Use the correct temperature (see above)<\/strong><\/li>\n<\/ul>\n<p>As before, roll it out, give it 3 folds, and shape into a log. Wrap it in <strong>food-grade plastic sheeting<\/strong> (don&#8217;t use thin cling wrap), then roll it inside a heavy-duty <strong>cotton or linen cloth<\/strong>, and finally <strong>bind it with a rope<\/strong> (like a salami), leaving it slightly loose to allow the yeast to &#8220;pull.&#8221; Once ready, leave it at room temperature (64\u00b0F-72\u00b0F) for 16 hours. To make maintenance easier, I recommend a <strong>small wine cellar<\/strong> where you can easily set the perfect temperature!<\/p>\n<h2 id=\"rinfreschi-preparatori\">Preparatory Refreshments: Doses and Timing<\/h2>\n<p>Before using it in recipes, the starter must undergo <strong>2 or 3 close refreshments<\/strong> intended to <strong>strengthen it<\/strong> (producing more yeast and lactic bacteria) and <strong>balance its acidity<\/strong>, as well as producing substances that help <strong>preserve the baked product over time<\/strong>.<\/p>\n<p>For <strong>Large Leavened Holiday Cakes<\/strong> (like Panettone, Pandoro, Veneziana), it is customary to perform <strong>3 refreshments<\/strong>. For &#8220;leaner&#8221; doughs like Croissants, Bread, or Pizza, 2 are enough. Even for large leavened items, if time is tight, you can stop at the second refreshment, knowing you might lose a bit of shelf life.<\/p>\n<p>The first thing to consider is the starting quantity of yeast so you have the <strong>right amount for the recipe AND<\/strong> a reasonable <strong>amount to keep for next time<\/strong>. I\u2019ve developed a simple app to help you calculate the exact amount to refresh.<\/p>\n<p><strong><a href=\"https:\/\/biancolievito.it\/en\/sourdough\/sourdough-feeding-calculator\/\" target=\"_blank\" rel=\"noopener\">Click here to access the BiancoLievito App<\/a><\/strong><\/p>\n<h3 id=\"rinfreschi-acqua-prep\">The 3 Refreshments for Starter in Water<\/h3>\n<p>After years of using a 1:0.9 ratio (1kg yeast to 900g flour), I\u2019ve experimented with new techniques. This new method for water-based starters is based on these principles:<\/p>\n<ul>\n<li>Water-stored yeast often <strong>lacks lactic acidity<\/strong>. We must rebalance this during prep.<\/li>\n<li>The <strong>yeast-to-flour ratio<\/strong> determines bacterial reproduction. Too much starter and too little flour limits proliferation. Scientific data from <strong>Omnia Fermenta by G. Montanari<\/strong> shows the best biological conditions occur when the starter represents 10%-30% of the total refreshed mass.<\/li>\n<\/ul>\n<p>What I\u2019ve changed in this method:<\/p>\n<ol>\n<li>Between refreshments, <strong>I let the starter ferment out of the water<\/strong>.<\/li>\n<li>I use a <strong>starter:flour ratio of 1:1.5<\/strong> (instead of 1:0.9).<\/li>\n<li>I let the yeast grow until it reaches <strong>2.5 times its initial volume<\/strong> (initial volume + 1.5).<\/li>\n<\/ol>\n<h4>FIRST REFRESHMENT (Water Method)<\/h4>\n<p>Perform the <strong>15-20 minute bath at 100\u00b0F (38\u00b0C)<\/strong>. Squeeze the starter and refresh as follows:<\/p>\n<ul>\n<li><strong>1kg squeezed starter<\/strong><\/li>\n<li><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\"><strong>1.5kg Flour (W380 &#8211; 14-15% Protein)<\/strong><\/a><\/li>\n<li><strong>690g warm water at the right temp (see above)<\/strong><\/li>\n<\/ul>\n<p>Knead into a firm dough, give 3 folds, and shape into a ball. Place in a large container. Cover and ferment for <strong>3.5 hours at 86\u00b0F (30\u00b0C) until it has grown 2.5 times its volume<\/strong>. I recommend using a graduated container (spy) to track the level accurately.<\/p>\n<h4>SECOND REFRESHMENT (Water Method)<\/h4>\n<ul>\n<li><strong>1kg starter from the previous refreshment<\/strong><\/li>\n<li><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\"><strong>1.5kg Flour (W380 &#8211; 14-15% Protein)<\/strong><\/a><\/li>\n<li><strong>690g warm water at the right temp (see above)<\/strong><\/li>\n<\/ul>\n<p>Knead, 3 folds, shape, and let it grow 2.5 times its volume again at 86\u00b0F (30\u00b0C) for about 3.5 hours.<\/p>\n<h4>THIRD REFRESHMENT (Water Method)<\/h4>\n<ul>\n<li><strong>1kg starter from the previous refreshment<\/strong><\/li>\n<li><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\"><strong>1.5kg Flour (W380 &#8211; 14-15% Protein)<\/strong><\/a><\/li>\n<li><strong>690g warm water at the right temp (see above)<\/strong><\/li>\n<\/ul>\n<p>Knead and 3 folds. At this point, set aside the portion to keep and weigh the amount needed for the recipe.<\/p>\n<ul>\n<li><strong>For the recipe<\/strong>: Shape into a ball, score the top, and let it grow 2.5 times at 86\u00b0F (30\u00b0C) for 3.5 hours. Then it&#8217;s ready to use!<\/li>\n<li><strong>For maintenance<\/strong>: Submerge in cold water (66\u00b0F\/19\u00b0C) and leave for <strong>24 hours at room temp<\/strong>.<\/li>\n<\/ul>\n<h3 id=\"rinfreschi-legato-prep\">The 3 Refreshments for Bound Starter<\/h3>\n<p>Perform the bath at 68\u00b0F-72\u00b0F (20\u00b0C-22\u00b0C) with sugar for 15-20 minutes. Weigh before and after to account for absorbed water.<\/p>\n<h4>FIRST REFRESHMENT (Bound Method)<\/h4>\n<ul>\n<li><strong>1kg Starter<\/strong><\/li>\n<li><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\"><strong>2kg Flour (W380 &#8211; 14-15% Protein)<\/strong><\/a><\/li>\n<li><strong>920g warm water MINUS absorbed water. Use water at the right temp (see above)<\/strong><\/li>\n<\/ul>\n<p>Knead, roll to 1cm, 3 folds. Shape into a tight ball, score a cross on top, and ferment for <strong>3.5 hours at 86\u00b0F (30\u00b0C) until tripled (2.5x volume)<\/strong>.<\/p>\n<h4>SECOND &amp; THIRD REFRESHMENTS (Bound Method)<\/h4>\n<p>Use the same process but with a <strong>1:1.5 ratio<\/strong>:<\/p>\n<ul>\n<li><strong>1kg Starter<\/strong><\/li>\n<li><a href=\"https:\/\/amzn.to\/3MsiBFG\" target=\"_blank\" rel=\"noopener sponsored\"><strong>1.5kg Flour (W380)<\/strong><\/a><\/li>\n<li><strong>690g warm waterat the right temp (see above)<\/strong><\/li>\n<\/ul>\n<p>Once the third refreshment is kneaded, weigh the recipe portion (let it grow for 3.5 hours at 30\u00b0C) and wrap\/bind the remainder for 16 hours at room temperature.<\/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\" 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: 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":53,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337\/revisions"}],"predecessor-version":[{"id":31550,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/pages\/337\/revisions\/31550"}],"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}]}}