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Yeast Starter

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Use this yeast starter when making Gabriele Riva's panettone recipe.

Source: The Martha Stewart Show, December Fall 2008
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Ingredients

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  • MS12436822
    21 DEC, 2014
    Hi!, what you do with the discarded dough? Thanks
    Reply
  • lmarchet
    27 OCT, 2010
    I would like to try this recipe but I could only feed it every 8 hours or so. Has anyone tried this by modifying the feeding time?
    Reply
  • lmarchet
    27 OCT, 2010
    I would like to try this recipe but I could only feed it every 8 hours or so. Has anyone tried this by modifying the feeding time?
    Reply
  • nicolerusk
    23 DEC, 2008
    Just to mention that every time you have a starter, the rule of thumb is to remove the same amount you put into it. So if you put in 2 cups of water and flour for instance, then you must remove 2 cups of the started beforehand. And you are right the recipe doesn't address this point.
    Reply
  • cbtj
    20 DEC, 2008
    TexasBnB, I think you have a point. The directions are not very clear. I think some of the starter is supposed to be 'discarded' before each feeding, but the writer must have forgotten to include that.
    Reply
  • TexasBnB
    19 DEC, 2008
    I figure at the end of a month you're going to end up with somewhere around 180 cups of starter. Hmmmm, I guess I'd better see how many cups my bathtub holds, because my biggest mixing bowl will be outgrown in a day! Good thing I have a few bathtubs! But, if you are weighing the dough every time, and adding equal that weight in water and half that amount of water, then the amounts grow exponentially, and I just don't have that many bathtubs.
    Reply
  • cbtj
    19 DEC, 2008
    haha...ViciousPalate, you are hilarious! This is good trainining for parents-to-be.
    Reply
  • poppymay
    18 DEC, 2008
    I made the starter 16 hours ago. I used tap water instead of sparkling and still. I also added about 1/2 tsp of instant yeast. I just did the first feed and it was certainly bubbly and active. I also added a teensy-weensy bit of sourdough dough (I work in a commercial bakery) to the starter today just to try and rush the starter-type flavor along. I am going to keep feeding it for a couple days more and then make the pannetone, but I am going to add additional yeast.
    Reply
  • Rocketsciencechef
    18 DEC, 2008
    I am a Rocket Scientist by trade, and this seems WAY more complex! In any case, what I know about yeast cultures is that you can speed up the process by keeping the starter warm, and slow down the process by keeping it cool... If you want to adjust your schedule so that it is done every 8 hours, you can, but the whole process will take at least twice as long, maybe longer. If you leave town, I am sure it will keep just fine in the refrigerator in "suspended animation" until your return.
    Reply
  • ViciousPalate
    17 DEC, 2008
    I am going to train my dog to feed the starter while I am at work. At night, I will sleep with the starter and it will soon become second nature to wake up and feed it. I think I will only need to set my alarm for the first three and a half weeks - after that, I will wake up quite easily and naturally.
    Reply

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