Sourdough starter
Lievito madre is a fermented dough starter refreshed before Giovanni Di Serio uses it in his focaccia barese recipe.
- Italian name
- Lievito madre
- Recipe quantity
- 200 g, refreshed at least four hours before mixing
In the recipe
Giovanni Di Serio’s focaccia barese recipe calls for one 200 g piece of lievito madre, refreshed at least four hours before mixing. The recipe recommends asking a baker for it. Lievito madre is a different leavening agent from fresh baker’s yeast.
