{"id":4036,"date":"2012-08-04T11:21:15","date_gmt":"2012-08-04T09:21:15","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4036"},"modified":"2017-04-21T09:36:31","modified_gmt":"2017-04-21T07:36:31","slug":"lievito-madre","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/08\/lievito-madre\/","title":{"rendered":"Lievito madre"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border: 0px;\" title=\"LM en\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/08\/LM-en.png\" alt=\"LM en\" width=\"304\" height=\"228\" align=\"left\" border=\"0\" \/>In a comment to one of my bread recipes the preferment livito madre was described, with a link to the <a href=\"http:\/\/brotbackforum.iphpbb3.com\/forum\/77934371nx46130\/tutorien-f40\/herstellung-von-lievito-madre-und-erfahrungen-damit-t1932.html\">Brotbackforum<\/a>. The description sounded fascinating and I always love to make Sourdoughs, and so I mixed Flour, water, honey and oil and observed what would happen.<\/p>\n<p>After 24 hours, the dough rise highly and doubled its volumen. After 48 hours I feed it again and now it rose even faster, doubling its volumen in 12 hours, after 36 hours it nearly tripled. I feed the livito madre once again and placed it in the fridge for 5 days as the recipe suggested.<\/p>\n<p>In the fridge it showed nearly no activity, but the ovenspring of the rolls I baked with this sourdough (using it right out of the fridge) was amazing. Their taste was mild and complex, not as tangy as with my normal sourdough. The lievito madre itself do not taste as normal sourdough as well. Its taste is fruitlike, with hints of yeast and it smells lightly after fresh yoghurt. It seems, that the lievito madre contains another mixture of bacteria and yeasts due to firm dough and the honey which was added in the beginning.<\/p>\n<p><!--more--><\/p>\n<p>Honey contains yeast, too, which was already used in medieval times to rise a bread in absence of sourdough (and bakers yeast was not known then). The same yeasts are used for brewing mead, too. And when I started to think about it, I realized that in germany you could even buy a product called \u201cBackferment\u201d which leaven bread without sourdough or bakers yeast. And what does Backferment contain? Yeasts derived from honey.<\/p>\n<p>But whatever combination of yeasts and bakteria is working in this preferment, the effect and taste allure me to try new recipes!<\/p>\n<h1><span style=\"text-decoration: underline;\">Lievito madre<\/span><\/h1>\n<p>Mixture<\/p>\n<ul>\n<li>200g flour Type 550<\/li>\n<li>100g Water<\/li>\n<li>25g honey<\/li>\n<li>15g oil<\/li>\n<\/ul>\n<p>Feeding 1<\/p>\n<ul>\n<li>100g Dough from Mixture<\/li>\n<li>100g flour Type 550<\/li>\n<li>5g honey<\/li>\n<li>50g Water<\/li>\n<\/ul>\n<p>Feeding 2<\/p>\n<ul>\n<li>100g Dough from Feeding 1<\/li>\n<li>100g flour Type 550<\/li>\n<li>50g Water<\/li>\n<\/ul>\n<p>Knead all ingredients of the Mixture to a firm dough. Place it in a bowl and cover it with a lid or clingfilm. Ferment for 2 days at roomtemperature.<\/p>\n<p>For Feeding 1 mix all ingredients to a firm dough. Place it back in the bowl and cover it with a lid or clingfilm. Ferment for 1-2 days at roomtemperature.<\/p>\n<p>For Feeding 2 mix all ingredients to a firm dough. Place it back in the bowl and cover it with a lid or clingfilm. Let the dough ripen for 2-5 days in the fridge.<\/p>\n<p>For baking use the dough directly from the fridge, feeding the remaining dough like explained for feeding 2.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In a comment to one of my bread recipes the preferment livito madre was described, with a link to the Brotbackforum. The description sounded fascinating and I always love to make Sourdoughs, and so I mixed Flour, water, honey and oil and observed what would happen. After 24 hours, the dough rise highly and doubled [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20088,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[27],"tags":[237],"class_list":["post-4036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-und-vorteige","tag-lievito-madre"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4036","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=4036"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4036\/revisions"}],"predecessor-version":[{"id":20087,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4036\/revisions\/20087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20088"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}