Italian Sour Dough Starter – Lievito Madre Recipe

Amethyst · October 12, 2025, 4:19pm

Italian Sour Dough Starter – Lievito Madre Recipe

Prep Time: 10 minutes
12 Steps 14 days
Total Time: 14 days 10 minutes
Servings: 1 starter

Ingredients:

STEP 1:

105 grams all-purpose or bread flour (unbleached) (¾ cup + 1 tablespoon)
50 grams water lukewarm chlorine-free water (85°F/40°C) (3⅓ tablespoons)
1/2 teaspoon honey

STEP 2 -11:

105 grams all-purpose or bread flour (unbleached)
50 grams water lukewarm chlorine-free water (85F/40C)

Directions:

STEP 1

In a small bowl, mix together the lukewarm water and honey, then add the flour and make a non-sticky dough ball. Mark with a cross. Then place in a large glass jar, place the lid on top, but do not close it. Let it sit in a warm draft draft-free area for 48 hours.

STEP 2

Remove 100 grams of the dough; it’s best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl and add the flour and water, knead to form a compact dough, and make a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 48 hours.

STEP 3

Again, remove 100 grams of the dough; it’s best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, add the flour and water, knead to form a compact dough, and make a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 48 hours.

STEP 4

Again, remove 100 grams of the dough; it’s best to remove the top dry part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, add the flour and water, knead to form a compact dough, and make a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 48 hours.

STEP 5

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, and add the flour and water, knead to form a compact dough, making a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 6

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, add the flour and water, and knead to form a compact dough, making a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 7

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, and add the flour and water, knead to form a compact dough, making a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 8

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, and add the flour and water, knead to form a compact dough, making a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 9

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, and add the flour and water, knead to form a compact dough, making a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 10

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, add the flour and water, and knead to form a compact dough, making a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 11

Again, remove 100 grams of the dough; it’s best to remove the top part of the dough, then keep 100 grams of the remaining dough (discard anything over the 100 grams), place it in a bowl, add the flour and water, knead to form a compact dough, and make a cross. Place in the jar (which has been cleaned, rinsed well, and dried). Cover lightly and let rest again for 24 hours.

STEP 12

Ready to use!

Notes:

Recipe Tips:

I would use a jar of at least 24 ounces (3 cups) or 680 grams.

The dough ball should not be sticky, although it will be a bit tacky. If it is too dry, then add a bit more water. Different flours absorb water differently.

Why make a cross in the dough?

The cross, according to popular superstition, was used to bless the dough of bread and to drive out demons or evil forces that would have hindered the leavening. In fact, it is said that having received from the Pope the order to bless the loaves, Saint Clare made the sign of the cross on them. So a little Italian superstition never hurt!

What to do when the starter is active:

Once the starter is active, the first thing to do is give it a name, yes, people name their starters. Then you can refrigerate the starter, especially if you plan on baking bread about once a week. If you plan on baking every day, then the starter should be kept on the counter. And fed once a day.

How to store the Lievito Madre:

Store it in a clean glass or another container that is suitable container for food, it should be at least three times larger than the starter. Leave it in the refrigerator until the next use. Remember to refresh it every 5-7 days at the most if not using.

How to refresh the starter:

Remove the starter from the refrigerator and leave it at room temperature for an hour. If your house is cooler, then extend the time to about 2 hours. Eliminate the top layer of the dough, which may be dry and crusty. Remove 100 grams, add 50 grams of water, and 105 grams of flour. Knead the dough until you get a compact dough.

Engrave a cross on the dough and place it in the clean glass jar. Let it sit at room temperature until it has doubled (3-4 hours), then place it back in the fridge.

What is the best room temperature for the starter?

The starter should be kept in a warmish room, the best temperature would be anywhere from 70 – 85°F (21-30 °C). Although my house is around 18 °C and it works just fine.

How fresh should lievito madre be to use:

The freshness of lievito madre depends on the recipe and how you intend to use it.

For Baking Bread or Enriched Doughs – The lievito madre should be active and refreshed before use, which means it has been fed and allowed to ferment at room temperature for 3-4 hours or until it doubles in size.

Signs of freshness in Lievito Madre – The appearance should be smooth and elastic, and a little firm because of its low hydration. It should have a pleasant, mildly tangy aroma with no off-putting smells or extreme sourness. After feeding, it should have doubled or even tripled within 3-4 hours at room temperature. If it hasn’t, then repeat the feeding until it does. You may need to discard some of the dough before re-feeding.

If the lievito madre has been left in the fridge for more than 5-6 days without a feeding, then it is best to feed it 2-3 times over 1-2 days.

If you are using it to make enriched doughs such as panettone or colomba, or even brioche, then be sure that it is well refreshed in order to produce a strong fermentation.

Having a fresh and active lievito madre will give you the best results in all your baked goods.

If I feed my lievito madre at noon, when will it be ready to use and for how long:

Usually the lievito madre, in a room temperature around 68-72°F/20-22 C, will be ready to use 4-6 hours after feeding, it should double or triple in volume and have a mild pleasant smell. If the environment is above 75°F/24 C, then it will probably be ready sooner, 3-4 hours. If your home is cooler (like mine), 68F/20C, it could take 6-8 hours or longer to double.

You will know it’s ready when it doubles or triples in volume, feels elastic and soft with no dry or hard spots on it, and it should have a mild, slightly tangy aroma. You can test it by dropping a piece of dough into a bowl of water; if it floats, it’s ready for use.

The starter will hold its peak for about 2-3 hours after doubling or tripling in volume. After 3-4 hours, it may start to deflate slightly because fermentation will slow down. It can still be used, but the leavening might not be as strong.

For example, if you feed the starter at noon, then it should be ready between 4:00 – 6:00 pm (depending on the room temperature). The best time to use it would be between 4:00 – 8:00 pm, right at its peak and slightly over.

If you don’t use it immediately when it’s ready, then be sure to refrigerate it after it reaches its peak. This will help slow down fermentation. It can be kept in the fridge for up to 24 hours, and you can use it directly from cold for most recipes. For enriched doughs such as panettone or brioche, it is always best to use a starter at its peak.

Why is the starter dough discarded?

The starter is discarded so that there is less flour needed to maintain it. If you just added the same amount of flour each time you refresh the starter (without removing any starter), you would eventually come to a point where the added flour is not enough to refresh the starter, and it would starve. The starter is not a real starter until you have arrived at about step 9 or 10, and sometimes longer. It takes time for the organism’s balance to get established.

How Long Can Lievito Madre Discard Be Used?

For longer storage, freeze the discard in an airtight container or freezer bag. It can be kept frozen for up to 3 months. Thaw in the refrigerator before use. Discard kept at room temperature should ideally be used within 6-8 hours of being removed from the starter, as it will continue to ferment and may become overly acidic or inactive. Discard stored in the refrigerator can last for up to 4-5 days, provided it smells pleasant (mildly tangy but not overly sour or foul) and hasn’t developed mold or discoloration.

If you’re using lievito madre discard in recipes like pancakes, waffles, crackers, or flatbreads (where leavening is less critical), it doesn’t need to be freshly fed.
Discard that’s 1-3 days old, stored in the fridge, and still smells pleasant (mildly tangy, not sour or spoiled) is perfectly fine to use.

Discard should not have any mold or an off-color. A slight liquid layer (hooch) on top is normal and can be stirred back in.

How to substitute lievito madre for dry yeast:

Approximately 5-6 grams of dry yeast or 12-15 grams of fresh yeast, which is equal to 100 grams of lievito madre. So if my lievito madre uses 33 grams of water and 67 grams of flour, because of the 2-for-1 ratio of flour versus water, then you need to adjust your recipe by using 33 grams less water and 67 grams less flour. Of course, rising times will also be longer.

Be sure to feed your lievito madre before using it in the recipe.

Be aware of the hydration of the dough; if needed, add small amounts of water or flour during mixing to achieve the desired dough consistency.

You will find that there is a milder and more complex flavor compared to yeast-based doughs.

Nutritional Facts:

Recipe courtesy of An Italian in My Kitchen.com