December 29th, 2013

Sweet Starter (new version with adjusted amounts)

A sweet Starter, sometimes called italian starter as well, is a sourdough which rises very strong due to high temperature and frequent feeding. The yeasts in the sourdough develop very strongly under this conditions, while the bacteria produce less acids. This yields into the very mild taste of this starter.

For my Pandoro-recipe I needed more sweet starter then the old sweet starter recipe would yield, so I adjust the amounts here. But that is the only thing that changed!

After two days of feeding after the sweet starter schedule, the starter should be able to triple its volume in four hours. If it can not, you should elongate the feeding for another day!

Sweet Starter

Time: 2 days

first feeding

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

following feedings

  • 40g Starter (from the last feeding)
  • 30g flour Type 550
  • 15g water

last feeding

  • 85g Starter
  • 60g flour Type 550
  • 30g 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 all ingredients for the feeding and  ferment for 4 hours at 30°C

Third, fourth feeding(14 o’clock, 18 o’clock): Mix all ingredients for the feeding and  ferment for 4 hours at 30°C

Fivth Fütterung (22 o’clock): Mix all ingredients for the feeding and  ferment for 8 hours at 20°C

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

In the next morning feed the sourdough according to the last feeding. After four hours you can mix your first dough for pandoro!

257 Responses t_on Sweet Starter (new version with adjusted amounts)

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  3. Rebecca February 8th, 2014

    Hallo Stefanie,
    wenn ich den fertigen süßen Starter z.B. einmal pro Woche auffrischen will, kann ich da wie bei der letzten Fütterung im Rezept vorgehn, oder wie machst Du das?

    Liebe Grüße

    1. Stefanie February 8th, 2014

      @Rebecca: Ich wiege den süßen Starter, gebe die gleiche Menge Mehl und die Hälfte an Wasser zum Teig (also z.B. 100g Starter, 100g Mehl, 50g Wasser), verknete alles und lasse ihn 3-4 Stunden bei 30°C gehen.

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  5. Oana January 2nd, 2014

    Stefanie, you are a sweet girl. Thanks for your useful answer. I think I will try with the microwave then if not ok, I’ll give a try with the cooler aplying the method which you describe. Have a good day!

  6. Stefanie January 2nd, 2014

    @Oana: You can try to not close the door completely, that’s what I’m doing. I leave the door ajar, but put a heavy glass before the door to make sure that the door do not open completely.Then the light stays on. Or you take a thermometer and check how warm it is next to your heating. My mum puts a wooden board on the her heating, and place the thermometer and the starter on top. Every now and then she takes a look if the temperature is still fine. And if the temperature vary a little bit (somewhere in a range of 28°C-33°C) it will not harm the starter! 30°C is just the optimal temperature you should be aiming for.
    If you have cooler (where you normally put in the picnic with some ice packs), then you can place one or two flasks with warm water (about 35°C to 40°C, a temperature like water for taking a bath) inside together and exchange it whenever you feed your the starter).

  7. Oana January 1st, 2014

    I have the microwave but when I close the door, the light is off so it wont work for me. Instead I have this option with the light on in my oven but I think it’s too big in confront to microwave. If You’ll find a better solution I would like to try one of your recipes which include the use of the sweet starter. Thanks!

  8. Oana January 1st, 2014

    Stefanie, please, can you suggest me how can I keep my sweet starter at 30 degrees ? I don’t know a method which could give me this constant temperature without variation. Thank you very much!

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