Michael Suas recommend in “advanced bread and pastry” to create a sweet starter to bake sweet bread like Panettone or Pandoro. Due to rising this starter on high temperature and many feedings, the growth of wild yeast is encourage as wells as the growth of lactobacilli while bacteria producing acetic acid are inhibited by the high temperature. This produce a very vigorous but jet very mild tasting sourdough.

We need this very vigorous starter because the high amount of sugar and butter in the dough of Pandoro or Panettone inhibits the growth of yeast.

To keep the starter on a constant temperature I placed it in my microwave and turn the light on (just the light, not the microwave!). The light bulb produce enough warmth to heat the microwave to 30°C what is perfect for the starter.

Sweet Starter

Time: 2 days

first feeding

• 40g sourdough-Starter (100% Hydratrion)
• 20g flour Type 550

following feedings

• 30g Starter (from the last feeding)
• 20g flour Type 550
• 10g water

last feeding

• 56g Starter
• 40g flour Type 550
• 20g water

First feeding(6 o’clock in the morning):Mix Sourdough-Starter with flour, ferment for 4 hours at 30°C

Second feeding (10 o’clock): Mix 30g Starter with flour and water, ferment for 4 hours at 30°C

Third, fourth feeding(14 o’clock, 18 o’clock): Mix 30g Starter with flour and water, ferment for 4 hours at 30°C

Fivth Fütterung (22 o’clock): Mix 30g Starter with flour and water, ferment for 8 hours at 20°C

Feed the starter at the second day at the same way.

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