wet's blog

pastaMadre day

10 December 2011
the greatest moment
of collective global free store
http://pastamadre.blogspot.com/p/lidea.html

support pastaMadre

allHost [pastaMadre] in Europe

Italia - Bologna - Desenzano del Garda
- Vitangelo, Gabriella ed Enza
- Fabio Koryu Calabrò e Chiara Salvini

Ukraine - Lviv
- Nadya e Ola
CS Nadya e Ola

Spain - Barcelona Parc del Garraf
- Sol
CS SOLBIKINGA

France - Toulouse Cassagnabere
- Pascale and Christian
CS Cassa

France - Paris
- Agnes
CS Agnes P

United Kingdom England - Birmingham
- Vangelis
CS Vangelis
- Dario
CS JK DAZA

United Kingdom England - Liverpool
- Gianni
CS Gianni B
- Ruth
CS SQUELCH

Netherlands - Amsterdam
- Robin casa
CS Robino
http://casarobino.org

Belgium - Dendermonde
- Lieke, Peter and kids
CS Lieke, Peter and kids

Germany - Essen
- Marta
CS Martasia

Germany - Berlin
- Mary, Manuel, Vicky, and
CS ZUZZURELLONA83, AIDA82
- http://berlin.projectvolunteering.net/

Poland - Warsaw
- Tomas and Justyna
CS OIDIPUS
- Sebastian
CS Sebastian PL
- Agata
CS AQPUNKTURA

Poland - Lodz
Sylwia
CS sylwia siu

Czech Republic - Prague
Rolf
CS Roffepoffe

Hungary - Budapest
Zsofia
HC sofiaxyz

Croatia - Zagreb
- Jasna and Tomo
CS booobamara

Bosnia - Bihać
- Paola L.

First re-freshening the sourdough* (=PASTAMADRE) and then making the bread

(* Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. Sourdough bread is made by using a small amount (20-25 percent) of starter dough (sometimes known as "the mother sponge"), which contains the culture, and mixing it with new flour and water, check http://en.wikipedia.org/wiki/Sourdough )

The sourdough is the basic ingredient to make bread. You can think at it like a yeast that needs to be added to the mixture of flour and water that make the bread. No sourdough=no bread.

To be kept alive, the sourdough needs to be refreshed, with add of flour and water.

Always use glass or ceramic recipients to keep the sourdough, and wood spoon or hands to mix it: plastic IS NOT GOOD because the pastamadre has to breath and it would stop it to grow.

Let’s say you have 50grams of sourdough: the re-freshening has to be done from every 6 hours (minimum) until every 2 or 3 days maximum and has to be kept in the fridge during the summer.

The sourdough has to be refreshed adding flour in a relation of 1:4 (1 unit sourdough plus 4 units of flour and 4 units of water). So, to make an example, to refresh 50 grams of sourdough, add 200 gr. of flour and 200 gr. of water (you can use a glass to make the measurements).

If you want to have 2kg of bread, you will need 500-600 grams of sourdough. This means that you will need to refresh it several times to reach the right quantity. Bear in mind, you need to wait at least 6 hours between a refreshment and the other.

If you are not planning to make bread for some time and you want to keep the sourdough, put it in a glass recipient and cover it completely with olive oil. This process will conserve the sourdough for 10-15 days.

Do not use all the sourdough in once: keep some separate from the pasta mixture so that you can reuse it for the next time.

TO MAKE 1Kg of BREAD:

You need 300 gr of sourdough;

1000 gr of flour;

700 + or - cl of water;

rinfrescare la pastaMadre prima....e poi....fare il pane!!! ;)

Se avete con voi circa 50 grammi di pastaMadre, il rinfresco deve essere effettuato ogni 2 o 3 giorni massimo e d´estate in frigo (nei paesi piú caldi).
La pastaMadre deve rappresentare sempre un quantitá del 25/30 % massimo. Cosí come per l´utilizzo nella panificazione. Quindi con un esempio piú concreto...per rinfrescare i nostri 50 gr. unire 200 gr. di farina e acqua a sufficienza...ed é fatto!!!

Naturalmente, se dovete fare 2 kg di pane la pastaMadre deve essere proporzionale alla quantitá della farina, cosí per 2 kg dovreste arrivare ad avere almeno 5/600 gr di pastaMadre. Per ottenerla dovrete rinfrescare la pastaMadre piú volte, con un minimo di tempo di 6 ore da una rinfrescata all´altra.

Ma....c´é un ma...se non dovete fare il pane....rischiate di ritrovarvi con montagne di pastaMadre...quindi consiglio di conservarlo sott´olio co´sí da poterlo conservare anche 10/15 giorni.

> Attenzione: se volete continuare ad utilizzare e conservare la pastaMadre conservatene sempre un pezzetto prima di mescolarlo all´impasto per il pane. Alla pastaMadre non va aggiunto altro se non acqua e farina. Utilizzare recipienti in vetro o in ceramica per la conservazione e cucchiai in legno o le mani per il rinfresco.

Nella panificazione per fare 1 Kg. di pane servirebbero 250/300 gr di pastaMadre e 25 gr (un cucchiaio raso equivale a circa 20 grammi) di sale piú un po´ d´olio....impastare (trombare) far crescere la pezzatura (forma) ed infornare dopo circa 4/6 ore.

Infornate e mangiatene tutti!!!

Tempi e temperature:
Dipende sempre dal tipo di forno che si utilizza!
Se avete un forno che vi segna temperatura e tempi...meglio...altrimenti vale l´esperienza, la pratica, la fortuna, il caso...o qualche preghiera...
Insomma le temperature sono queste:
infornare il pane a forno caldo 210 gradi (max 220) e tenere la temperatura per 10-15 minuti per imprimere doratura e consistenza alla scorza;