{"id":5241,"date":"2026-10-21T09:11:04","date_gmt":"2026-10-21T09:11:04","guid":{"rendered":"https:\/\/www.loulismills.gr\/?post_type=recipes&#038;p=5241"},"modified":"2026-10-21T09:24:51","modified_gmt":"2026-10-21T09:24:51","slug":"sourdough-starter-for-panettone","status":"publish","type":"recipes","link":"https:\/\/www.loulismills.gr\/en\/recipes\/slow-fermentation\/sourdough-starter-for-panettone\/","title":{"rendered":"Sourdough Starter for Panettone"},"content":{"rendered":"<p><strong>Phase 1: Establishing and Developing the Starter<\/strong><\/p>\r\n<p><em>Day 1: Getting Started<\/em><\/p>\r\n<p>Mix 100 g flour, preferably wholemeal or rye, with 100 g lukewarm water at 26\u00b0C in a clean container until a batter forms. Leave the mixture in a proofing chamber at 26\u201328\u00b0C for 24 hours.<\/p>\r\n<p><em>Days 2\u20137: Daily Feeding at 100% Hydration<\/em><\/p>\r\n<p><strong>Every 24 hours<\/strong>, discard most of the starter, keeping 100 g. Add:<\/p>\r\n<ul>\r\n\t<li>100 g panettone flour<\/li>\r\n\t<li>100 g water<\/li>\r\n<\/ul>\r\n<p><em><strong>Note<\/strong><\/em>: Once you observe vigorous activity, with bubbles and a doubling in volume within 4\u20135 hours, the starter has become active.<\/p>\r\n<p><strong>Phase 2: Converting to a Stiff Starter \u2014 from 100% to 50% Hydration<\/strong><\/p>\r\n<p>Once the liquid starter is strong and stable, usually around day 7\u20138, begin converting it into a stiff starter for panettone by reducing its hydration.<\/p>\r\n<p><em>First Conversion Feeding: Reducing Hydration to 50%<\/em><\/p>\r\n<p>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:<\/p>\r\n<ul>\r\n\t<li>100 g panettone flour<\/li>\r\n\t<li>25 g water<\/li>\r\n<\/ul>\r\n<p>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\u00b0C for 24 hours.<\/p>\r\n<p><em>Feedings 2\u20135: Stabilising the Stiff Starter<\/em><\/p>\r\n<p>Over the next 4\u20135 days, continue feeding the starter in its stiff form so that the culture can adapt to its new environment.<\/p>\r\n<p><em>Every 24 hours, keep 100 g stiff starter and add:<\/em><\/p>\r\n<ul>\r\n\t<li>100 g panettone flour<\/li>\r\n\t<li>45\u201350 g water<\/li>\r\n<\/ul>\r\n<p><strong>For the Panettone:<\/strong> Once the stiff starter has performed consistently for 4\u20135 days, tripling in volume within 4 hours at 28\u00b0C, it is ready for you to begin the panettone-making process.<\/p>","protected":false},"author":4,"featured_media":5238,"template":"","main-category-recipes":[218],"category-recipes":[152],"special_ch":[],"product-type-recipes":[],"final-product-recipes":[166],"recipe-type-recipes":[],"occasion-recipes":[],"video-recipes":[],"class_list":["post-5241","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","main-category-recipes-slow-fermentation","category-recipes-pastry","final-product-recipes-panettone-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sourdough Starter for Panettone | \u039c\u03cd\u03bb\u03bf\u03b9 \u039b\u03bf\u03cd\u03bb\u03b7<\/title>\n<meta name=\"description\" content=\"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\u00b0C in\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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