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Imported from Italy and maintained by one of Italy's most acclaimed pastry chefs, this decades-old Pasta Madre Sourdough starter boasts a lower acidity than traditional sourdough. It's perfect for Panettone, Pandoro, and a variety of baked goods (we use it in our breads, and Roman-style "pizza in teglia"), this stiff sourdough will elevate your sourdough baking skills.
The pasta madre arrived perfectly. The instructions were superb. I followed the instructions for four days and it was looking and feeling soft and puffy just like in the video tutorials on the internet with bakers making panettone. After that, I don’t know what happened, I think I added too much water ?? So then I had to add more flour?? Then it tripled in size and I tried to slow it down and refrigerated it. Then I kept feeding it but it was too late, something had gone very wrong and eventually my pasta madre died. This is my first time trying a starter instead of instant yeast, so it was bound to happen. I will buy another. I’m not ready to give up. Anyway, outstanding product, the rest is up to us!
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mariano rios
Award-winning Pasta Madre Sourdough
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Yulia Zyryanova
Pasta madre
An excellent Pasta Madre, it meets all the requirements, but it requires some care. It's not for beginners; a pH meter is essential. The balance of yeast and lactic acid bacteria is optimal. I'll definitely write about how I make panettone and Pandoro with this Sourdough .
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D.L.
It is easy to rehydrate and the Madre is beautiful
