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Cereals and bread from Italy
Lievito madre is a firm wheat dough full of lactic acid bacteria and yeasts, kept alive by regular refreshments with flour and water. Between refreshments it is kept in a cotton bag or under water. Italian law requires it for panettone, pandoro and colomba.
| Ripe lievito madre1,000 g | [pistor2019] |
| Wheat flour (Swiss type 720)1,000 g | [pistor2019] |
| Water600 g | [pistor2019] |
| Starter | back-slopped; each refreshment is seeded with part of the previous madre |
Total time across the recorded steps: 27 h – 40 h
What changes: A piece of madre is worked into fresh flour and water, then rises and sours
Output: ripe madre.
Microbes at work in this step
fresh flour feeds the lactic bacteria and yeasts, which sour and raise the dough
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lievito madre is a firm wheat dough full of lactic acid bacteria and yeasts, kept alive by regular refreshments with flour and water. Between refreshments it is kept in a cotton bag or under water. Italian law requires it for panettone, pandoro and colomba. Made in 6 steps over 27 h – 40 h. The longest step, make the first dough (panettone), takes 18 h (De Vero L 2021) and runs at 20–22 °C (De Vero L 2021). Fructilactobacillus sanfranciscensis and Kazachstania humilis in both sourdoughs, Saccharomyces cerevisiae in one of them do most of the fermenting.
| Main step | 18 hReported[devero2021] | Make the first dough (panettone) |
|---|---|---|
| Temperature | 20–22 °CReported[devero2021] | Make the first dough (panettone) |
| Acidity | pH 5.3–5.4Measured[devero2021] | Make the first dough (panettone) |
Lievito madre is a firm wheat sourdough, refreshed often (type I sourdoughs every 4–16 h, De Vero 2021). Italian law reserves the names panettone, pandoro and colomba for cakes raised by natural sourdough; baker's yeast may be added only up to 1 % of the dough.
The sources used here name no hazard for lievito madre. Two ripe panettone sourdoughs measured pH 3.90 and 3.81 (De Vero 2021). Swiss training slides give pH 3.8–4.0 for a ripe sourdough and below 3.6 for a strong one (Pistor 2019); these are baking guide values, not safety limits.
Every number is labelled with how it is known. How this atlas is made
A 2005 Italian ministerial decree defines panettone, pandoro and colomba as cakes made by natural fermentation of sourdough, with "lievito naturale costituito da pasta acida" among their ingredients.
