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Sourdough Starter for Panettone

This document provides a recipe for making a natural sourdough starter using apples over the course of 7 days. It involves mixing apple pieces, flour and water in a jar and letting it ferment with daily stirring for 3 days to produce bubbles and a sour aroma. On the 4th day, the apple pieces are strained out and the starter is "fed" with flour and water every 24 hours for the next 3 days. Once ready, the sourdough starter can be used to prepare dough for panettone bread, maintaining it through regular feeding. Tips note that panettone is demanding and it's best to gain experience with regular sourdough baking first before attempting it.

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James Banner
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174 views3 pages

Sourdough Starter for Panettone

This document provides a recipe for making a natural sourdough starter using apples over the course of 7 days. It involves mixing apple pieces, flour and water in a jar and letting it ferment with daily stirring for 3 days to produce bubbles and a sour aroma. On the 4th day, the apple pieces are strained out and the starter is "fed" with flour and water every 24 hours for the next 3 days. Once ready, the sourdough starter can be used to prepare dough for panettone bread, maintaining it through regular feeding. Tips note that panettone is demanding and it's best to gain experience with regular sourdough baking first before attempting it.

Uploaded by

James Banner
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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IG: @pane_tony

Sourdough for
Perfect Panettone
RECIPE (1/3)

Definition & history


• Sourdough is a type of naturally
leavened bread, which utilizes
beneficial bacteria and yeast in its
preparation. Unlike most commercial
breads, which use easily digestible
baker's yeast for fermentation,
sourdough uses a 'starter' - a
fermented mixture of water and flour
that contains wild yeast and
lactobacilli. This starter not only aids
in rising the dough, but also imparts
the bread with its unique sour tang
and depth of flavor.
• The method of sourdough bread-
making dates back thousands of
years, and was likely the first form of
leavening available to bakers in
ancient civilizations. The unique taste
and texture of sourdough, along with
its long shelf life, have enabled its
popularity to endure through the
ages.
• Let's now look at a recipe for making
sourdough using apples, ideal for
baking Panettone:
Natural Sourdough recipe with Apples:
– Required Time: 7 days
– Ingredients:
– One organic apple
– 1 cup of all-purpose flour
– 1 cup of water
– 1 medium-sized glass jar
IG: @pane_tony

Sourdough for
Perfect Panettone
RECIPE (2/3)

Instructions:
• Days 1-3:
1.Start by cutting the apple into small
pieces. Don’t peel it—there’s
natural yeast present on the apple
skin that we need.
2.Place these apple bits into the jar
and add 1 cup of flour and 1 cup of
water to this. Mix it until all the
flour is incorporated.
3.Cover the jar loosely with a lid or
cloth and let it sit in a warm place
for three days, stirring daily. It will
start producing bubbles and a
pleasant sour aroma — signs that
fermentation is underway.
• Day 4:
4.On the fourth day, strain out the
apple pieces and discard them.
5.Add 1/2 cup of flour and 1/2 cup of
water to the jar and stir into the
mixture. Leave to ferment for
another 24 hours.
• Day 5-7:
6.For the next three days, ‘feed’ the
starter every 24 hours with 1/2 cup
of flour and 1/2 cup of water.
IG: @pane_tony

Sourdough for
Perfect Panettone
RECIPE (3/3)

• Now your sourdough starter is ready.


It should be bubbly and smell
pleasantly sour. You can now use it to
prepare the dough for your
Panettone. Be sure to maintain the
starter by feeding it daily if you're
keeping it at room temperature or
weekly if stored in the fridge.
• Tips for Perfect Panettone:
– Panettone is a demanding bread for
sourdough beginners due to its
enriched nature and the long rise
periods involved. It's recommended to
get comfortable with creating and
maintaining a starter and baking regular
sourdough bread before attempting
Panettone.
– Once your starter is going, you'll have to
discard/reduce some while feeding to
prevent overflow and to keep microbes
happy. Use the discarded starter in
pancakes, waffles, or other recipes.
– Note that the time required for
fermentation can vary based on many
factors, including the strength of your
starter, room temperature, and
humidity.
– Enjoy the process of making your
sourdough starter and the delicious
Panettone that comes thereafter. The
joy of baking sourdough is not just the
final product but also the process of
watching flour, water, and apples (in this
case) transform into a lively, bubbling
starter.

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