Pasta Madre Viva recipe

Pasta Madre Viva

San Martino Buon Albergo, Italy

Mixture

Unknown
Liquid Flour Other
Pasta Madre Viva

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Since 1995

In 1996 I used the first time the sourdough, in 2001 I started to produce pizza and panettone in my laboratory

Characteristics

My spurdough is characterized by different organoleptic aspects. the palate is sweet with a pleasant acidity, this particular gives my products more flavor and a long shelf life.

Taste & flavour

Pasta Madre Viva top shot
Pasta Madre Viva jar shot
Pasta Madre Viva front shot
Pasta Madre Viva rising shot

Recipe

Starting ingredients

Feeding ingredients

1
Every day take 1000g of sourdough and adding 1000g of flour and 500g of water. I mixed the dough until obtaining a smooth and balanced dough. Then i put it into the bowl with water at 18 degree.

Working method

1
My sourdough was given to me by the master Rolando Morandin in 1995.

Result

Pizza

The most classic pizza shape with a voluminous round frame
Pasta Madre Viva Pizza  first overview

Bread

Made with whole wheat flour, water, salt and sourdough
Pasta Madre Viva Bread  first overview

Aria di Pane®

A dough made only with PastaMadreViva and characterized by its volume, softness and lightness.
Pasta Madre Viva Aria di Pane® first overview

BAGEL PIZZA

It is a pizza dough immersed in flavoured water, then steamed and finally regenerated in an electric oven.
Pasta Madre Viva BAGEL PIZZA first overview

Panettone e Colomba

The leavened cakes with Pasta Madre Viva are products all year round: stuffed with seasonal fruit
Pasta Madre Viva Panettone e Colomba first overview
Pasta Madre Viva Panettone e Colomba second overview
Pasta Madre Viva Panettone e Colomba first slice
Pasta Madre Viva Panettone e Colomba second slice

PizzaCrunch®

The evolution of Roman-style pizza,made with high hydration, long rising time (in mixed form: sourdough and yeast)
Pasta Madre Viva PizzaCrunch®  first overview
Pasta Madre Viva PizzaCrunch®  second overview

Preserve your sourdough for the future

Create your own Explore sourdough library