Sharing the (sour)dough: Pasta Madre
Posted in Movements by Kate Archdeacon on May 23rd, 2013
From Hands into the Dough (in the latest Slow Food International newsletter):
Nothing is more satisfying than preparing your own bread at home, using your flour of choice, kneading the dough, waiting while it rises and then finally savoring its aroma fresh out of the oven. However, for amateur and professional bakers alike, real bread requires the use of the ancient sourdough technique – the cultivation and use of a starter dough that provides a diversity of natural yeasts and bacteria.
Each year the Pasta Madre (mother dough) food community (part of Slow Food’s Terra Madre network) organizes Pasta Madre Day – a day celebrated across Italy with events to promote traditional sourdough bread. Free pieces of mother dough are handed out with recipes and information is provided on where to source good flour.
Riccardo Astolfi, the community’s founder, says: “the easiest way to start is to ask somebody for a piece of the mother dough they are already using.” If you are in Italy, the groups’ website www.pastamadre.net lists more than 1,000 bakers who are willing to give away a piece of their dough to any interested home bakers. If not, you can follow the follow instructions to prepare your own sourdough starter.
>> Read the full article for more, including instructions on making sourdough