{"id":10758,"date":"2013-12-29T08:49:51","date_gmt":"2013-12-29T07:49:51","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10758"},"modified":"2024-09-01T11:22:31","modified_gmt":"2024-09-01T09:22:31","slug":"ser-starter-aktuelle-version-mit-angepassten-mengen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/","title":{"rendered":"Sweet Starter (new version with adjusted amounts)"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-19039 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/12\/s\u00fc\u00dfer-Starter.png\" alt=\"\" width=\"400\" height=\"299\" \/>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.<\/p>\n<p>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!<\/p>\n<p>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!<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Sweet Starter<\/span><\/h1>\n<p>Time: 2 days<\/p>\n<p><strong>first feeding<\/strong><\/p>\n<ul>\n<li>40g sourdough-Starter (100% Hydratrion)<\/li>\n<li>20g flour Type 550<\/li>\n<\/ul>\n<p><strong>following feedings<\/strong><\/p>\n<ul>\n<li>40g Starter (from the last feeding)<\/li>\n<li>30g flour Type 550<\/li>\n<li>15g water<\/li>\n<\/ul>\n<p><strong>last feeding<\/strong><\/p>\n<ul>\n<li>85g Starter<\/li>\n<li>60g flour Type 550<\/li>\n<li>30g water<\/li>\n<\/ul>\n<p>First feeding(6 o\u2019clock in the morning):Mix Sourdough-Starter with flour, ferment for 4 hours at 30\u00b0C<\/p>\n<p>Second feeding (10 o\u2019clock): Mix all ingredients for the feeding and\u00a0 ferment for 4 hours at 30\u00b0C<\/p>\n<p>Third, fourth feeding(14 o\u2019clock, 18 o\u2019clock): Mix all ingredients for the feeding and\u00a0 ferment for 4 hours at 30\u00b0C<\/p>\n<p>Fivth F\u00fctterung (22 o\u2019clock): Mix all ingredients for the feeding and\u00a0 ferment for 8 hours at 20\u00b0C<\/p>\n<p>Feed the starter at the second day at the same way.<\/p>\n<p>In the next morning feed the sourdough according to the last feeding. After four hours you can mix your first dough for pandoro!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ein s\u00fc\u00dfer Starter, auch italienischer Starter genannt, ist ein Sauerteig, der durch h\u00e4ufiges F\u00fcttern und Anzuchttemperaturen von 30\u00b0C sehr triebstark wird, da sich die Hefen bei diesen Temperaturen besonders stark vermehren. Sein Geschmack ist kaum sauer, er hat nur ein schwaches Joghurt-Aroma. <\/p>\n<p>F\u00fcr meinen diesj\u00e4hrigen reinen Sauerteig-Pandoro musste ich die Mengen f\u00fcr den S\u00fc\u00dfen Starter etwas anpassen, das Rezept unterscheidet sich vom alten nur in den Mengen. <\/p>\n<p>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.<\/p>\n<p>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!<\/p>\n","protected":false},"author":1,"featured_media":19797,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[27],"tags":[364],"class_list":["post-10758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-und-vorteige","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10758"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10758\/revisions"}],"predecessor-version":[{"id":19798,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10758\/revisions\/19798"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19797"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}