Braids with Sourdough Starter

Name: Braids with Sourdough Starter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 5
Ingredients: Butter at room temperature 40; Type 00 flour 2 ½ cups; Lemon peel 1; Fine salt 1 tsp; Eggs medium 1; Vanilla bean 1; Sugar 4 tbsp; Sourdough starter 5.5 oz; Whole milk; Eggs 1; Fresh liquid cream to taste; Granulated sugar to taste

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Vegetarian

Difficulty: Easy
Prep time: 60 min
Cook time: 30 min
Makes: 5 pieces
Cost: Very low
Note Plus approximately 18 hours for leavening

PRESENTATION

Treccine con lievito madre is one of those baked treats that really brings the old-school Italian vibe right into your kitchen. It’s the kind of thing that’s just so, so comforting. This style of braided bread has deep roots in northern and central Italy, where slow fermentation with natural sourdough is a cherished tradition for many families. Not your everyday bread—seriously good stuff. There’s something special about how these treccine dolci lievito madre achieve their tender crumb and just the right amount of sweet flavor. This magic comes from the long, patient rising time that lets the dough develop its unique character. It’s like a weekend project, you know? You let the dough do its thing while enjoying the process. The ricetta treccine lievito madre keeps things pretty simple, but the end result feels unique—like the ones your grandparents might have made, with a little extra golden color and that gentle, old-fashioned sourdough taste.

Whether at breakfast or as a late afternoon snack, these treccine soffici lievito madre are a staple on Italian tables, often accompanied by a cup of coffee or warm milk. In homes that appreciate a touch of tradition, kids love the moist and soft bite, while adults enjoy the subtle sourness from the lievito madre ricette dolci. And look, occasionally people dust them with sugar for a crispy finish, transforming them into treccine zuccherate lievito madre that are really, really good when warm. Sure, you could go for a puff pastry version if you’re pressed for time. But honestly, taking your time with this slow, gentle method makes a difference—kind of like comparing a quick TV dinner to a home-cooked meal that simmers all day. Once you’ve mastered this sourdough technique, you can explore other delights like croissants and various brioche intrecciate lievito madre. There’s a whole world of dolci lievitati con lievito madre to try, each one adding a bit of joy to your day, especially when shared with loved ones. It’s the kind of food that doesn’t just satisfy hunger but warms the heart as well. Which is great, really.

INGREDIENTS

Ingredients for 5 braids: Butter 40 - at room temperature; Type 00 flour 2 ½ cups (300 g); Lemon peel 1; Fine salt 1 tsp (5 g); Eggs 1 - medium; Vanilla bean 1; Sugar 4 tbsp (50 g); Sourdough starter 5.5 oz (160 g); Whole milk (80 ml)

for decoration: Eggs 1; Fresh liquid cream to taste; Granulated sugar to taste

Preparation

How to prepare Braids with Sourdough Starter

To prepare the braids with sourdough starter, first sift the flour 1 then put it in a bowl with the sugar 2, the salt 3,

the sachet of vanilla 4, the sourdough starter 5, and the grated lemon zest 6. The order of adding the ingredients can vary until you start kneading. Quickly mix the ingredients with your hands or with the paddle of a stand mixer.

Beat the egg in the milk with a fork 7 and, while kneading, pour it into the mixture in the bowl 8, incorporating all the ingredients well. When the mixture is combined, if you are using a stand mixer, replace the paddle with the dough hook (or continue kneading by hand) and add the butter, softened at room temperature, one piece at a time 9, being careful not to add more butter until the previous one is absorbed.

You should obtain a smooth and soft dough 10: transfer it to a floured work surface to work it a bit more by hand 11 then place it in a bowl covered with plastic wrap and let it rise in a closed and turned-off oven, with only the light on for about 16 hours. After the necessary time, your dough will have doubled in volume and will show a nice alveolation 12.

Divide the dough into 5 (or 6) equal parts, then further divide each part into three pieces 13, which you will roll into sticks and braid 14. Secure the ends of each braid well 15, which will be approximately 4 inches long. Alternatively, you can also form one large braid, dividing the dough into three parts.

Place the braids on a baking sheet lined with parchment paper and brush with an egg yolk beaten with two or three tablespoons of cream or milk 16. Decorate with sugar granules and let rise for another 2 hours, in a turned-off oven with the light on, until they double in volume 17. Bake the braids in a preheated static oven at 350°F for around 25-30 minutes and take them out when they are nicely golden on top 18! Your braids with sourdough starter are ready: taste how good they are!

Storage

The braids with sourdough starter can be stored for two days protected from humidity, but we recommend consuming them immediately to appreciate their fragrance.
If you want to freeze them, you can do so when baked, then heat them directly from frozen in the oven to revive them (but of course, they won't be as good as freshly made), or when raw after braiding and let them defrost in the refrigerator and rise for the final two hours (or more depending on your starter).