RINFRESCO LIEVITO MADRE - per grandi lievitati

Here's a new video on how I manage my solid sourdough starter before making large leavened products. We'll look at the two preparatory refreshments and the yeast resting time. If you'd like more videos on this topic, let me know below. Like and subscribe if you enjoyed the video. ●▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬● Telegram bot: https://t.me/ImpastaConSalvo_bot Telegram bot instructions:    • Nuovo Bot Telegram del canale: lo strument...   ●▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬● Here's a list of the items used to make this video, along with links to where you can purchase them: 10-speed Grilletta stand mixer https://amzn.to/4gwoP1l Stainless steel pastry board https://amzn.to/49EbeCL 500ml yeast jug https://amzn.to/4ffpbID 45cm rolling pin https://amzn.to/3Cvdxfe ●▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬● Chapters: First refreshment: 0:00 Kneading the yeast: 1:41 Closing the yeast: 2:14 Rest in the cell: 3:38 Second refreshment: 4:22 Kneading the second refreshment: 6:01 Dividing and closing the first part of the yeast: 6:42 Rest in the cell: 8:12 Closing the second part of the yeast: 8:30 Rest in the cell for 18 hours: 11:16 AM ●▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬● Tags: #yeast #sourdough #refreshment #large leavened doughs #dough #kneading