These days, while stuck at home, we’ve all started kneading and experimenting with new recipes, both sweet and savory.
In particular, breads and Saturday night pizzas have taken center stage, of course.
Recipes of all kinds and the use of yeast led to yeast disappearing from supermarkets, along with flour often.
So, everyone is ready to bake with sourdough starter!
I’ve had mine for about a year, and I didn’t create it. It was given to me in one of the courses held at my Pastry school, by a master pastry chef who has had it for many years.
If you want to create your own sourdough starter from scratch… even though it’s a long process requiring a lot of patience, here’s a link from a Master in this field, Renato Bosco https://www.boscorenato.it/creazione-della-pastamadreviva/
As for me, I can show you how I take care of my sourdough starter, with which I also made panettone last Christmas.
This is how I refresh my starter. I use a strong flour to nourish it well.
https://www.youtube.com/watch?v=eOeD9ZyCw3A

Recipes with sourdough starter: