Sourdough Starter for Panettone

Τo Start:

• 100 g flour, preferably wholemeal or rye
• 100 g lukewarm water at 26°C

For Each Daily Feeding of the Liquid Starter:

• 100 g liquid starter from the previous feeding
• 100 g panettone flour
• 100 g water

For the First Feeding to Convert to a Stiff Starter:

• 100 g liquid starter
• 100 g panettone flour
• 25 g water

For Each Subsequent Feeding to Stabilise the Stiff Starter:

• 100 g stiff starter
• 100 g panettone flour
• 45–50 g water

Phase 1: Establishing and Developing the Starter

Day 1: Getting Started

Mix 100 g flour, preferably wholemeal or rye, with 100 g lukewarm water at 26°C in a clean container until a batter forms. Leave the mixture in a proofing chamber at 26–28°C for 24 hours.

Days 2–7: Daily Feeding at 100% Hydration

Every 24 hours, discard most of the starter, keeping 100 g. Add:

• 100 g panettone flour
• 100 g water

Note: Once you observe vigorous activity, with bubbles and a doubling in volume within 4–5 hours, the starter has become active.

Phase 2: Converting to a Stiff Starter — from 100% to 50% Hydration

Once the liquid starter is strong and stable, usually around day 7–8, begin converting it into a stiff starter for panettone by reducing its hydration.

First Conversion Feeding: Reducing Hydration to 50%

To calculate the new proportions, bear in mind that 100 g of liquid starter contains 50 g flour and 50 g water. Keep 100 g liquid starter and add:

• 100 g panettone flour
• 25 g water

The mixture now contains a total of 150 g flour and 75 g water, giving it a hydration level of 50%. Knead thoroughly until a firm dough forms, then leave it at 26°C for 24 hours.

Feedings 2–5: Stabilising the Stiff Starter

Over the next 4–5 days, continue feeding the starter in its stiff form so that the culture can adapt to its new environment.

Every 24 hours, keep 100 g stiff starter and add:

• 100 g panettone flour
• 45–50 g water

For the Panettone: Once the stiff starter has performed consistently for 4–5 days, tripling in volume within 4 hours at 28°C, it is ready for you to begin the panettone-making process.