How to make and store sweet sourdough starter for sweet baking 

In this video, I show you how to make and store sweet sourdough starter for sweet baking.
If you bake sweets with sourdough regularly, but you use your regular sourdough starter, the microorganisms in your sourdough starter are under extreme stress. Their metabolism is designed solely for flour and water, but not for sugar, fat and eggs. Therefore, during the creation of the dough, the microbes in your bread sourdough starter have to actively adapt to the new conditions of existence.
For this reason, it makes sense to adapt the metabolism of the microorganisms in the sourdough starter to other conditions.
1st refreshment
50 g of wheat sourdough starter 50% or levito madre (+5C)
25 g water (+80C)
50 g wheat flour
10 g sugar
2-4 refreshments
50 g sourdough starter (+26-28C)
25 g water (+26-32C)
50 g wheat flour
10 g sugar
00:00 Presentation
00:15 1 refreshment
03:23 2 refreshment
06:42 3 refreshment
09:45 4 refreshment

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