ДЕНЬ 1 - ВЫВЕДЕНИЕ ЗАКВАСКИ ЛЕВИТО МАДРЕ СУХОЙ СПОСОБ НА ВИНОГРАДЕ И АБРИКОСЕ. // ЭКСПЕРИМЕНТ

Today I begin the process of cultivating the Italian sourdough starter Levito Madre, which translates to "mother yeast." The starter is thick and has a moisture content of 45‑50%. I will use thawed grapes and apricots to feed the starter, preparing two batches to compare their maturation speeds. For each batch I mix one tablespoon of fruit puree with 90 g of room‑temperature water, then add 200 g of high‑gluten wheat flour (at least 10.3 % protein) and stir until a homogeneous dough forms. I shape the dough into a dense ball, make a cross‑shaped cut on top, and place it in a glass jar, sealing it tightly. The jars are kept in a warm spot—ideally a kitchen cabinet or near a radiator—at a stable temperature between 26 °C and 35 °C, using a thermometer to monitor the heat. I set the jars in the oven with a light on, maintaining a steady 30 °C for 48 hours. During this period the jars should not be opened; after exactly 48 hours I will return to feed the starter. This experiment will show how quickly Levito Madre matures on grapes versus apricots.