My slow but productive life. In this video I will show you how I make Levito Madre starter from scratch. Let's bake our first bread using this sourdough starter. Let's sew new runners for the table. We will also sew carrots for Easter decor.
Slow life in a country house | My productive week. Sourdough, Bread. Easter decor Carrot. Sewing

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How to Make Levito Madre Sourdough from Scratch.
1st day(2nd day) :
200 grams of wheat flour, 90 grams of water,
1 tbsp. fruit puree (pear, apple, peach, nectarine, etc. I used grapes)
Mix all the ingredients well in a bowl until you get a thick lump of dough. Form the dough into a ball and make shallow cuts in a cross pattern on top. Place the dough in a tall jar of approximately 1 liter capacity.
We leave our future starter for 2 days, let the natural yeast develop well.

3rd Day:
It's time to feed the starter.
We remove the top layer, we don’t need it. Take the bottom layer of sourdough from the bottom.
100 grams of sourdough,
45 grams of water,
100 grams of flour.
Mix everything, roll the dough into a ball, make a cut and leave for a day.
If the lump is sticky and it is difficult to make a cut, add 510 grams of flour.

4th day:
Remove the top layer of sourdough.
Take the bottom layer.
100 grams of sourdough,
45 grams of water,
100 grams of flour,
Mix the dough into a ball, form a ball, make a cut and place in a jar, tightly closing the lid. Leave for a day.

5th, 6th day.
We repeat the same procedure for growing and feeding the starter.
You can see from the starter that the consistency has already changed and the starter is growing well. The starter rises 2 times.

One more id or two days of feeding the starter this way and the starter will be ready for baking bread.

By 78 days the starter should be ready. You see a good rise, a pleasant smell. The consistency is similar to thick risen dough.
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Now we can bake our first artisan sourdough bread.
300 grams white wheat flour (preferably durum),
150 grams of whole grain wheat flour,
350 grams of water.
Mix everything until completely moistened and leave in a bowl, cover with a lid for 1 hour for autolysis.
* Then add 120 grams of freshly risen Levito Madre starter into the dough. Tear into pieces and add to the dough. Leave for another 30 minutes.
* After thirty minutes add
10 grams salt
15 grams of sugar,
15 grams olive oil
(I didn’t add sugar or butter. I just greased the dough fermentation pan with olive oil)
Knead the dough well.
Leave to ferment for 2.53 hours. Every 50 minutes we do 2 stretches. When the dough has risen well and doubled in volume, it is time to form the bread. Round it off first.
Then we shape the bread and place it in a proofing basket (seam side up) for 2.5 hours.
Before baking the bread, preheat the pan well for 30 minutes. Place the dough on baking paper and transfer to a hot frying pan. Pour some water into the bottom to create steam.
Bake for the first 10 minutes at 250°C, then reduce the temperature to 220200°C and bake until done, about 30 minutes.
Cool bread completely before slicing.
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Carrot pattern https://drive.google.com/file/d/1rtQQ...
Carrots PDF Template https://drive.google.com/file/d/16lt1...

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