Pasta Madre/Lievito Madre

Pasta madre (PM) or Lievito Madre is a specially maintained, low hydration (stiff) sourdough starter kept around 40% hydration. Properly cared for, PM can be a powerful natural leavener, and is often used in heavily-enriched doughs that are high in fats and sugar - for instance, panettone.

In this document, I will take you through a basic overview with applicable references and suitable materials/supplies to get you started. We cover the steps to first convert your liquid sourdough starter to a low hydration starter. I explain how to refresh your starter using a simple method in preparation for using in an enriched dough. I have included steps on daily and weekly refreshments (submerged and dry/bound). In addition, I have instructions on how to prepare your levain on Production Day for use in a highly enriched dough such as panettone.

File updated 2-2021 after consulting with pasta madre master Michael Wilson (@mwilson).