An Italian-style stiff sourdough starter kept at around 50% hydration, known for boosting yeast activity and producing a milder, less sour bread.
Unlike a typical 100% hydration liquid starter, lievito madre is a firm dough ball. The lower hydration shifts the microbial balance toward yeast dominance, which means more leavening power and less acidity. Italian bakers use it for panettone, pandoro, and colomba -- enriched doughs that need strong lift and mild flavor. Maintaining a lievito madre requires a slightly different routine than a liquid starter, including periodic "bathing" in sugar water for enriched dough applications.
