Levito Madre - The Avenger · Crust & Crumb Academy

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Levito Madre - The Avenger

As you know, on yesterday my friend

shared with you all the Levito Madre experiment that we’ve been running for about the last 3 weeks. My LM is affectionately named The Avenger. I name all of my starters after a person, place or thing from Scripture. I have used The Avenger to bake Artisan Loaves, Hamburger Buns , Bagels, Baguettes and a Vanilla Layer Cake. I have baked most of my items using The Avenger as is. I only used it as a levain in an artisan loaf just to see how it would respond. What I have found is that The Avenger works very well in lean doughs, enriched doughs and cakes.

You can very easily convert your regular starter or stiff starter to a Levito Madre. Here’s a recap of the LM recipe ..

100g Active Starter

100g Flour

50g Water

7g Honey

4g Olive Oil or Vegetable Oil

It takes 4-6 hours to peak. When it is at peak when:

It has doubled or tripled in volume within 4–6 hours, displays a domed top that is just starting to flatten, and feels very light and jiggly. The texture is soft, with numerous internal, airy bubbles visible when cut. It should smell mildly sweet and creamy, not overly acidic

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