Lievito Madre

You hold in your hands a vibrant, acidic levain—a living ecosystem that gives rustic breads their profound character. This is where the journey to the true Lievito Madre begins, but it is not the destination. The secret, the one guarded by master panettone artisans, lies not in harnessing this acidity, but in performing a near-alchemical transformation: turning this wild, acidic bread enhancer into a gentle, powerful, and incredibly mild starter. This metamorphosis is the heart of the "forever talked about story" behind the super-rich panettone dough. A high-acidity environment would weaken the gluten network of that sugary-buttery, egg-rich dough. The challenge is a delicate dance of biology and biochemistry: maximizing volume without compromising texture within a lower pH. Here is the foundational step-by-step instruction to initiate this transformation, a process that purifies and strengthens your starter, preparing it for its ultimate destiny.