{"id":3019,"date":"2024-09-18T12:29:03","date_gmt":"2024-09-18T12:29:03","guid":{"rendered":"https:\/\/panificiocamillo.mgpg.it\/lievito-madre\/"},"modified":"2025-01-03T10:35:46","modified_gmt":"2025-01-03T10:35:46","slug":"lievito-madre","status":"publish","type":"page","link":"https:\/\/www.ilpanificiodicamillo.it\/en\/lievito-madre\/","title":{"rendered":"Sourdough starter"},"content":{"rendered":"\t\t
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The tradition<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What is sourdough?<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Sourdough is a fermented dough made from flour and water, populated by a complex ecosystem of natural yeasts and lactic acid bacteria.\r\nUnlike brewer's yeast, which is a selected culture, sourdough is a natural leavening agent that not only ferments but also gives baked goods a unique flavour, longer shelf life and better digestibility.<\/p>\r\n

It is an ancient tradition that we value daily, just as our father Camillo did from day one in 1963 when he founded the bakery.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Camillo-PINSA-FARCITA-Mozzarella-e-Prosciutto-cotto-03\"<\/figure><\/div>
\"LIEVITO-MADRE-01\"<\/figure><\/div>
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The sourdough refreshment process<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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To keep the sourdough starter active and ready for breadmaking, it is essential to refresh it regularly. This process consists of taking a portion of the existing yeast, adding flour and water in the right proportions and kneading. Refreshing stimulates yeast and bacteria activity, ensuring constant and optimal fermentation for later use.<\/p>\r\n

Each refresh is a gesture of care and attention, ensuring the viability of our sourdough starter.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Why sourdough in our products<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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We use sourdough in all our breads, focaccias and pizzas because we want to create products with an authentic taste and unmistakable texture, a long shelf life and excellent digestibility.<\/p>\r\n

But it doesn't end there: because for 60 years we have been cherishing a dream, that of producing a line of leavened products using only 100% sourdough and no other leavening agents.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\n\t\t\t\t\tFind out more here\t\t\t\t<\/span>\n\n\t\t\t\t\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

The tradition What is sourdough? Sourdough is a fermented dough made from flour and water, populated by a complex ecosystem<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3019","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/pages\/3019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/comments?post=3019"}],"version-history":[{"count":0,"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/pages\/3019\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ilpanificiodicamillo.it\/en\/wp-json\/wp\/v2\/media?parent=3019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}