Pasta Madre (Day 3)

Day 3 of making my Pasta Madre for my next attempt at Panettone.

Pasta Madre Wrapped and Proving

I fed my Pasta Madre for a 3rd time today. I seeded the same feeding regime I’ve been using of 50g each of Starter and water, a teaspoon of honey and 100g of bread flour.

I kneaded it for 5+ minutes to get it nice and smooth feeling.

This time I decided I’d wrap my Pasta Madre prior to using it tomorrow to make my 1st dough for the Panettone. I’ve seen all sorts of YouTube videos over the last couple of days and this seems like this is THE traditional way to store.

I rolled a log, flattened with my rolling pin, rolled a log, put it into a plastic bag, rolled in a dishcloth and then bound with twine. The pics below show the process.

Evidently, keeping it in the plastic and binding like this forces it to favor the bacteria that’s sweet not sour. We’ll see…

One person said that it would control the fermentation. I’d know it was ready when it moved from being REALLY taut to having a bit of give/softness.

Time to wait for tomorrow…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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