Bread making traditions in Italy commonly start with a sourdough starter called “lievito madre” which translate into “mother yeast”. This is a solid sourdough starter maintained at around 50% hydration. The most challenging part of making sourdough bread at home is to cultivate the initial sourdough starter. “How to start your own starter” would have to be the most commonly asked question, which is why I always give away my Wild Sourdough starter culture to all of you who come to my sourdough classes.
Lievito Madre is used differently from my usual Wild Sourdough rye starter in that it is less acidic and it can cope with enriched dough (OSMOTOLERANT), ie. dough that has sugar, egg and butter such as brioche, panettone, croissant… Lievito Madre is an OSMOTOLERANT sourdough starter. FLOUR used is organic SPELT to make this starter culture FODMAP friendly (low FODMAPs),
It is also suitable for lean sourdough dough such as pain au levain, baguette etc, giving you a very active and less acidic flavour than the more common sourdough starter.
I love to use it because it is more practical for the less frequent home bakers before it starts to become sour from lack of use or feeding. It is also easier to use when I travel interstate or overseas to teach classes.
A comprehensive instruction information booklet on how to maintain your starter will also be included. Cost is $40 including express post postage to anywhere in Australia (overseas order – please contact Yoke, firstname.lastname@example.org).
DISCLAIMER: Please note that I can not guarantee that any products I use or make for all my classes and online shop including gluten free classes, gluten free starters and water kefir are 100% free of gluten, nuts, eggs, dairy and soy . Many suppliers of gluten free products (including some products manufactured by The Gluten Free Co.) state that their products may contain traces of eggs, dairy, gluten, nuts and soy. I teach and work in a facility where I use flours containing gluten and I may use eggs, nuts and dairy on a daily basis as my main work is for wheat/rye/spelt sourdough. If you are not sure, my advice is to purchase my book and use your own gluten free or allergen free ingredients to make your own gluten free or rye sourdough starters and any sourdough breads or products.