Lievito Madre is a typical Italian, very mild sourdough, which is made with high-quality flour and the purest spring water. The wild natural Lievito Madre is activated during dough preparation and enable indirect dough management or natural fermentation without the need for the addition of baker's raising agent. Ingredients: Lievito madre natural yeast (wheat flour type 0, pasta madre from wheat flour, water) dried. Origin: Italy. Allerg. Information: Contains wheat. May contain traces of gluten, egg, soy, milk, nuts, mustard, sesame. Storage Conditions: Dry, Cool & Dark. Net Weight: 1.76 OZ / 50 Grams Activation Instructions Initial Mixing: In a clean glass or plastic container, combine: 1 tablespoon of the dry Lievito Madre starter 50 grams (3 ½ tablespoons) of lukewarm water (around 86°F / 30°C) 50 grams (⅓ cup + 1 teaspoon) of unbleached all-purpose or bread flour Stir thoroughly until a smooth, lump-free batter forms. Ferment: Cover the container loosely with a lid or cloth to allow airflow. Place it in a warm, draft-free area (ideally between 75–80°F / 24–27°C). Let it ferment for 24 hours. Feeding Schedule: After 24 hours, discard half of the starter. Feed the remaining starter with: 50 grams (3 ½ tablespoons) of lukewarm water 50 grams (⅓ cup + 1 teaspoon) of flour Mix well and return it to the warm spot. Repeat this feeding every 24 hours for 5–7 days. Monitoring Activity: Watch for bubbles, a rise in volume, and a pleasantly sour but mild aroma. By day 5 or 6, your starter should double in size within 4–6 hours of feeding—ready for baking! Using Your Lievito Madre Once active and bubbly: In Recipes: Replace commercial yeast with your Lievito Madre in breads, pizzas, focaccias, etc. Note: this starter is usually firmer and less hydrated, so recipes may need slight hydration adjustments. Flavor: Expect a mild, slightly sweet flavor, typical of traditional Italian sourdough. Storage & Maintenance Short-Term: Keep at room temperature and feed it daily. Long-Term: Refrigerate and feed once a week. Before baking, bring to room temperature and give 1–2 feedings to revive activity. Tips for Success Flour: Use high-quality all-purpose or bread flour. Water: Filtered or dechlorinated water helps prevent inhibition. Consistency: Feed on a regular schedule to keep it happy and strong.
