Good evening, I have a pre shaping question. What do you do when the skin of the dough tears during pre shape? I think I got carried away and did a little too much. I did let it rest for 20 mins, however, when I flipped it for shaping it was a bit sticky. I shaped it anyways, which was a bit challenging. What suggestions do you have in case it happens again?😏 Thanks

Lievito Madre is a stiff Italian sourdough starter (~45-50% hydration) that provides a milder, sweeter flavor profile, improved digestibility, and superior, fluffier texture in baked goods compared to liquid starters. Due to its low-acid, yeast-heavy fermentation, it is ideal for any dough but especially for rich, high-fat, and sweet doughs like panettone, brioche, and premium pizza. Levito Madre can be used in it’s stiff state or you can make a levain from it. Key Benefits of Lievito Madre - Superior Texture & Volume: Produces incredibly light, fluffy, and soft dough structures, making it perfect for enriched breads. Also works wonderfully in lean doughs - Mild Flavor Profile: Unlike tangy, acidic liquid starters, Lievito Madre creates a delicate, mild, and often sweet aroma due to high lactic acid production. - Enhanced Digestibility: Long fermentation breaks down gluten and antinutrients, making the final bread easier to digest. - Its stiff, strong structure helps doughs rise in recipes with high fat and sugar, such as panettone or pizza, without losing, strength. - Longer Shelf Life: Natural acids from the slow fermentation act as a preservative, keeping baked goods fresh for longer without mold. - Nutritional Benefits: Increases the availability of vitamins and minerals like magnesium and iron. - Ideal for Pizza: Produces a very airy, crunchy crust with high digestibility. Lievito Madre vs. Liquid Sourdough - Hydration: Stiff/Firm (45–50% water) vs. Liquid (usually 100% water). - Flavor: Mild and sweet vs. Often sour/acidic. - Bacteria/Yeast: Promotes more lactic acid bacteria and yeast growth, less acetic acid. Usage Tips - Because it is firm, it is sometimes "bathed" (soaked in water) to reduce acidity before refreshing. - It is often used in recipes requiring long, natural rising. Pictured below are the stages of fermentation, from just mixed to peak Happy Baking!! @Tracy Havlik @Donna Angelo @Sandy Chong @Ann Snow @Patt Stanaway @Deborah Karaban @Judy Lyle @Mauvette Bailey @JoAnn Amato @Colleen Vergara