Liquid Sourdough Starter: Preparation and Maintenance

Li.co.li Liquid sourdough starter, Italian Style Lievito Madre

How to Make Your Own Lievito Madre (Italian-Style Liquid Sourdough Culture)

Lievito Madre is the heart of traditional Italian baking, giving bread its unique aroma, digestibility, and rich flavor. Unlike other sourdough starters, Lievito Madre is a mild and stable culture, perfect for creating beautifully airy breads, pizza dough and grandi lievitati such as Panettone and Colomba. In this guide, we’ll walk you through the simple process of making your own Lievito Madre at home using just two ingredients—organic wholemeal flour and water.

Essential Conditions for a Successful Starter

Before you begin, ensure you have the right environment and tools:

• A warm room – Ideally around 24-28°C (75-82°F) for optimal fermentation.

• A glass container – Transparent jars help you monitor the fermentation process.

• A whisk – A Danish dough whisk works well for incorporating air.

• A breathable cover – Use a clean tea towel, coffee filter, or a loose-fitting lid.

Step-by-Step Guide to Creating Your Lievito Madre

Day 1: Mix the Ingredients

1. In a clean glass jar, combine 50 g of stoneground wholemeal flour with just over 50 g of water (around 26°C/79°F).

2. Mix well until you achieve the consistency of a thick milkshake. If it's too thick, add a few drops of water.

3. Whisk vigorously to incorporate oxygen.

4. Cover loosely and let it sit in a warm place for 12 to 24 hours.

5. You may see bubbles forming within the first day, but if not, don’t worry—it takes time.

Days 2-7: Daily Feeding Routine

1. Every 24 hours, discard half of the mixture (about 25 g).

2. Add 25 g of fresh flour and 25 g of warm water.

3. Stir vigorously to mix and aerate.

4. Cover loosely and allow it to ferment for another 24 hours.

5. Repeat this process daily.

Day 8 and Beyond: Monitoring Progress

• Continue feeding your starter every 24 hours

• It should start becoming bubbly and slightly aromatic.

• By the end of the first month, your Lievito Madre should be strong and active.

• A mature starter will double in size within 3-4 hours at room temperature.

• If you start with rye flour, which contains more enzymes, your starter may be ready sooner.

Maintaining Your Lievito Madre

Once established, your Lievito Madre will require ongoing care to stay active and healthy.

Regular Feeding & Storage

• Keep your starter at room temperature and feed it daily if using it frequently.

• Store in the fridge if baking less often, but feed at least once a week.

• If refrigerated, allow it to come to room temperature and refresh it once before baking.

Flour Variations & Experimenting

• Once stabilized, you can switch to different flours (such as white or spelt) to explore flavor variations.

Long-Term Storage

• If left unfed for more than two weeks, your starter may weaken.

• Avoid leaving it neglected for months—it can become difficult to revive.

Ready to Bake?

Now that your Lievito Madre is active, you can start baking delicious Italian-style breads and pastries! A healthy starter will give your dough excellent rise, deep flavor, and improved digestibility.

Happy baking! 😊