{"id":10756,"date":"2019-12-26T20:40:58","date_gmt":"2019-12-26T18:40:58","guid":{"rendered":"https:\/\/biancolievito.it\/?p=10756"},"modified":"2025-09-17T22:36:32","modified_gmt":"2025-09-17T20:36:32","slug":"acidic-sourdough-starter","status":"publish","type":"post","link":"https:\/\/biancolievito.it\/en\/s-o-s-lievito\/","title":{"rendered":"QUICK FIXES FOR ACIDIC SOURDOUGH STARTER"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"10756\" class=\"elementor elementor-10756\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-65efcb5 e-flex e-con-boxed e-con e-parent\" data-id=\"65efcb5\" 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-64725b5 elementor-widget elementor-widget-text-editor\" data-id=\"64725b5\" 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<p><span data-preserver-spaces=\"true\">Having a healthy and well-balanced <a href=\"https:\/\/biancolievito.it\/en\/sourdough\/\" target=\"_blank\" rel=\"noopener\">Sourdough<\/a> is essential for succeeding in your recipes.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">However, it&#8217;s not always easy to check when the Sourdough is correctly <strong>acidic.<\/strong> Two acidities, Lactic and acetic, are essential for the correct starter balance.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Let&#8217;s see how to read the Sourdough&#8217;s primary signals and eventually try to fix them quickly.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">SOURDOUGH&#8217;S ACIDITY\u00a0<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">Sourdough is a unique environment made of <strong>lactic bacteria and yeasts;<\/strong> these organisms live in symbiosis and need each other.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">This balance determines Sourdough&#8217;s acidity. <\/span><\/p>\n<p><span data-preserver-spaces=\"true\"><strong>Lactic bacteria<\/strong> produce <strong>Lactic Acid<\/strong>. In contrast, yeasts produce <strong>acetic acid<\/strong> due to their metabolism, which contributes to determining acetic<\/span>\u00a0acidity<span style=\"font-size: 16px;\">.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The ratio between the number of lactic bacteria and yeasts must also be balanced.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Theoretically, it seems logical and immediate, but <strong>how can we handle this at home?<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Although this may seem quite complicated, in reality, the best way to manage it is to: <\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\"><strong>Check<\/strong> the status of your <strong>Sourdough acidity<\/strong> during every refreshment: is it too acidic or weak?<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Distinguish the<strong> cause of the excessive acidity<\/strong>: Does it come from an excessive lactic or acetic acidity?<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Appropriately feed<\/strong> the Sourdough to restore a balanced acidity.<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Let&#8217;s see how to do it!<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">HOW TO REBALANCE THE OVER-ACIDITY IN SOURDOUGH<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">An over acidic Sourdough has specific characteristics:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">A <strong>Sticky<\/strong> or excessively stiff <strong>consistency<\/strong><\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Sour taste<\/strong> (you will feel it in the back of the tongue) or strongly <strong>metallic flavor<\/strong><\/span><\/li>\n<li><span data-preserver-spaces=\"true\">The starter remains at the bottom of the bowl after the bath at 38\u00b0C (100\u00b0F) in slightly sweetened water.<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">If you recognize these characteristics, your Sourdough is too acidic. Now, let&#8217;s see how to distinguish its nature.<\/span><\/p>\n<h3><strong><span data-preserver-spaces=\"true\">EXCESSIVE LACTIC ACIDITY<\/span><\/strong><\/h3>\n<p><span data-preserver-spaces=\"true\">The most visible symptom of excessive lactic acidity is:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\"><strong>Sticky consistency:<\/strong> Excessive acidity deteriorates the gluten and tends to make the dough sticky<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Bitter taste<\/strong> (you will feel it in the back of the tongue)<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Using Sourdough with excess lactic acidity will cause many problems during the kneading process, especially when you add fats. Therefore I suggest you pay particular attention to this aspect.<\/span><\/p>\n<p>To fix this problem, it will be necessary to promote the development of yeasts and, at the same time, to keep control of the proliferation of lactic acid bacteria.<\/p>\n<p><span data-preserver-spaces=\"true\">First, soak the Sourdough in 38\u00b0C (100\u00b0F) water, add 4gr\/l of sugar or fructose, and leave it for 20 minutes.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Once ready, squeeze the starter and feed it with a<strong> starter-to-flour ratio of 1:1.2<\/strong> (1kg yeast to 1.2kg flour), using <strong>fresh water at 22\u00b0C<\/strong> (71\u00b0F) to 24\u00b0C (75\u00b0F) in the following proportion:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">Hydrate at 30% the amount of flour that is equal to the yeast<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Hydrate at 50% the flour that exceeds the amount of yeast<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">For example, If we have 1kg of Sourdough refreshed with a 1:1.2 ratio, I will use 1.2kg of flour.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">To get the correct amount of water, I will need to:<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Hydrate at 30% the quantity of flour that &#8220;covers&#8221; the weight of the starter (1kg x 30%): 300gr of water<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Hydrate at 50% the amount of flour that exceeds the weight of the starter (1.2gr -1kg of yeast = 200gr x 50%): 100gr of water<\/span><\/p>\n<p><strong>The total quantity of water for refreshment will be 300gr + 100gr = 400gr.<\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">After weighing all the ingredients, knead the starter, the flour, and the water. It is essential at this stage <strong>not to over-knead the dough.<\/strong><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">When the dough is ready, roll it out, form a loaf, and finally soak it in cold tap water (about 19\u00b0C, 66\u00b0F) and leave it at room temperature (20\u00b0C, 68\u00b0F) for 24 hours.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Suppose the room temperature exceeds 20\u00b0C &#8211; 22\u00b0C (68\u00b0F &#8211; 71\u00b0F). In that case, I recommend waiting for the Sourdough to rise to the surface and then placing it in the fridge at +4\u00b0C (39\u00b0F) for the remaining time.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Essentially, the factors that allow the starter to develop yeasts better than lactic bacteria are:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">The<strong> lower temperature of the water<\/strong> (21-24\u00b0C, 69\u00b0F -75\u00b0F)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">The <strong>lower hydration<\/strong> of the dough (30% of water)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">A direct mix of the ingredients (we knead all the ingredients at the same time)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">A Shorter kneading process<\/span><\/li>\n<\/ul>\n<h3><strong><span data-preserver-spaces=\"true\">EXCESSIVE ACETIC ACIDITY<\/span><\/strong><\/h3>\n<p><span data-preserver-spaces=\"true\">In contrast to lactic acidity, a starter that has developed too many yeasts will have the following features:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">A quite <strong>stiff consistency<\/strong><\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Few gas bubbles<\/strong> (alveoli)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Spicy taste at the tip of the tongue<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Emphasize the sour scent to the nose, close to the vinegar<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">Very often, when a starter has these characteristics, it&#8217;s called (in Italy) &#8220;too strong.&#8221; However, even in this case, we must rebalance the two acidities and allow the Sourdough to develop a higher concentration of lactic bacteria.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Soak the starter in the water at 38\u00b0C (100\u00b0F) with 2 grams\/liter of sugar or fructose. Leave it up to 15 minutes. Afterward, squeeze out the starter and feed it using 35% water over the yeast&#8217;s weight (350g of water for 1kg of starter). Contrary to the previous case, using the correct water temperature to obtain a dough at 28\u00b0C (82\u00b0F) will be essential.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">For this, you can use this &#8220;empirical&#8221; formula that I learned from the chef Giambattista Montanari:<\/span><\/p>\n<p><strong>Water Temp = 4 x final Temp &#8211; Flour Temp &#8211; Room Temp &#8211; Kneading heating (for a stand mixer, use 14\u00b0C, 8\u00b0C for a twin arm mixer, and 18\u00b0C for a spiral mixer) &#8211; Yeast Temp<\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">!!! This formula only works with \u00b0C. You can apply the formula with \u00b0C and convert the result to \u00b0F !!!<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">In the realistic case with a room temperature of 20\u00b0C (68\u00b0F), a flour temperature of 19\u00b0C (66\u00b0F), the starter at 18\u00b0C (64\u00b0F), and using a stand mixer, I can get the final dough at 28\u00b0C (82\u00b0F), using the water at this temperature:<\/span><\/p>\n<p><strong>Temp Water = (4\u00d728) -20 -19 -14-18 = 41\u00b0C (105\u00b0F)<\/strong><\/p>\n<p><span data-preserver-spaces=\"true\">Contrary to the previous case, after the bath, dissolve the starter into the water using a stand mixer. Then, add the flour, keeping the starter-to-flour ratio of 1:1.2.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Knead the dough a bit longer until it is homogenous and smooth.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">\u00a0<\/span><span data-preserver-spaces=\"true\">Once again, the main factors that promote the development of lactic bacteria are:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">A <strong>Higher water temperature<\/strong> to obtain a dough at 28\u00b0C (82\u00b0F)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Higher hydration<\/strong> of the dough (35% of water over the starter&#8217;s weight)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Dissolve the starter into the lukewarm water<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">A<strong> longer kneading<\/strong> process<\/span><\/li>\n<\/ul>\n<h2><span data-preserver-spaces=\"true\">STRENGTHEN A WEAK SOURDOUGH<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">The opposite case of acidic Sourdough is when the starter is weak, i.e., with a low proliferation of yeast and bacteria flora.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">You can recognize when the starter is too weak by these factors:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\">During the bath,<strong> it will come to the surface immediately<\/strong> (within 7 &#8211; 8 minutes)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">The <strong>scent of flour<\/strong>, without any sour note<\/span><\/li>\n<li><span data-preserver-spaces=\"true\">Few gas bubbles (alveoli) in the dough<\/span><\/li>\n<\/ul>\n<p><span data-preserver-spaces=\"true\">To reinforce the starter, do a<a href=\"https:\/\/biancolievito.it\/en\/how-to-feed-the-levain\/\" target=\"_blank\" rel=\"noopener\"><strong> cycle of 3 refreshments<\/strong>,<\/a> each one of them with 3 hours of fermentation, and use a starter-to-flour ratio as explained below:<\/span><\/p>\n<ul>\n<li><span data-preserver-spaces=\"true\"><strong>Refreshment 1:<\/strong> Mix 1kg of starter with 800gr of flour and 240g of water at 30\u00b0C (86\u00b0F). Soak it in the water at 26\u00b0C (78\u00b0F) and ferment for 3 hours at 30\u00b0C (86\u00b0F)<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Refreshment 2<\/strong>: As above, use a starter-to-flour ratio of 1:0.9 (1kg of starter, 900g of flour, and 270g of water at 30\u00b0C, 86\u00b0F).<\/span><\/li>\n<li><span data-preserver-spaces=\"true\"><strong>Refreshment 3<\/strong>: Once the dough is ready, soak it in cold water at 19\u00b0C (66\u00b0F) and let it ferment for 24 hours at room temperature.<\/span><\/li>\n<\/ul>\n<h2><span data-preserver-spaces=\"true\">CONCLUSION<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">To succeed in homemade bread or an excellent panettone, it is crucial to have a sourdough with balanced acidity and fix any excess before starting the recipe.<\/span><\/p>\n<p><span data-preserver-spaces=\"true\">The best way to do this is to check the sourdough&#8217;s daily status and feed it correctly until it returns to the correct acidity.<\/span><\/p>\t\t\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-3ba3289 e-flex e-con-boxed e-con e-parent\" data-id=\"3ba3289\" 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-d76339d elementor-widget elementor-widget-spacer\" data-id=\"d76339d\" 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-bedfb79 elementor-widget elementor-widget-heading\" data-id=\"bedfb79\" 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-bedfb79{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-8bef649 elementor-widget elementor-widget-heading\" data-id=\"8bef649\" 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-b8150f1 elementor-grid-2 elementor-grid-tablet-2 elementor-grid-mobile-1 pp-equal-height-yes elementor-widget elementor-widget-pp-posts\" data-id=\"b8150f1\" 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 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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 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href=\"https:\/\/biancolievito.it\/en\/10-domande-sul-lievito-madre\/\">YOUR TOP 10 QUESTIONS ABOUT SOURDOUGH<\/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=\"HOW TO MAKE ARTISANAL ITALIAN 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 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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\/\">How to Freeze Sourdough Starter: Easy &amp; Safe Method<\/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=\"Easy Guide: How to Use Sourdough Starter at Home\">\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\/\">Easy Guide: How to Use Sourdough Starter at Home<\/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=\"How Much Sourdough to Use for Perfect Bread, Pizza, and Pastries\">\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\/\">How Much Sourdough to Use for Perfect Bread, Pizza, and Pastries<\/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-b8150f1\">\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-b8150f1\">\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>","protected":false},"excerpt":{"rendered":"<p>Avere un Lievito Madre alla corretta acidit\u00e0 \u00e8 essenziale per l\u2019ottima riuscita di ogni ricetta a base di pasta madre. Tuttavia pu\u00f2 non essere immediato stabilire quando il Lievito \u00e8 correttamente acido, perch\u00e9 in esso convivono 2 tipi di acidit\u00e0: Quella Lattica e quella Acetica ed entrambe sono indispensabili per il corretto equilibrio del lievito. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10757,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","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":""},"categories":[2472],"tags":[5331,5896],"class_list":["post-10756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consigli","tag-articolo-lievito-madre","tag-eng"],"_links":{"self":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/10756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/types\/post"}],"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=10756"}],"version-history":[{"count":1,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/10756\/revisions"}],"predecessor-version":[{"id":30415,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/posts\/10756\/revisions\/30415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media\/10757"}],"wp:attachment":[{"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/media?parent=10756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/categories?post=10756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/biancolievito.it\/en\/wp-json\/wp\/v2\/tags?post=10756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}