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Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

MikiLab doesn't want to teach the craft to anyone who has practised it all their life. Hands, flour, the home oven and time always change something.

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176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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LiCoLi (Lievito in Coltura Liquida)

Enter doses, hydration and times. Hydration is computed automatically.

LiCoLi (Liquid Culture Levain)Illustrative image
MikiLab
MikiLab
LiCoLi (Liquid Culture Levain) · 11/10/2026

LiCoLi (Liquid Culture Levain)

Liquid sourdough starter (100% hydration)

Recipe no. 161 · mikilab.de/161

Type 0 flour / W300

Sitor draft

MikiLab
MikiLab
Sitor's Manual

LiCoLi (Liquid Culture Levain)

Farina 0 / W300 · Difficulty: Challenge
Flour50 g
Water50 g
Sourdough50 g
Method

LiCoLi FEEDING (1:1:1 ratio) 1) 50 g LiCoLi + 50 g strong flour + 50 g water at 24°C. 2) Mix thoroughly until you get a smooth, homogeneous batter. 3) Leave at 26-28°C for 3-4 hours until doubled (bubbles on the surface). 4) Ready to use; store the excess in the fridge at 4°C. CHECK: ideal pH 4.1-4.3; lactic-tangy aroma, never sharp acetic notes.

Allergens: Gluten

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

LiCoLi check

  1. Refresh 1:1:1 (e.g. 50 g licoli + 50 g flour + 50 g water at 24 °C), stir to a smooth batter.
  2. Leave at 26-28 °C for 3-4 hours in a clear glass jar, with a rubber band at the starting level.
  3. At its peak when doubled with surface bubbles: use it then.
  4. Good smell: milky, yogurt-like. If sharp (vinegar, solvent), refresh again.
  5. A liquid layer on top is not mould: stir. Discard: fuzzy mould, pink/orange streaks.
  6. Between refreshes keep it in the fridge at 4 °C.
  7. LiCoLi is at 100% hydration: when replacing stiff starter, subtract half its weight from the recipe water.

On TikTokRecipe no. 161

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online
  • Clear glass jar with rubber bandWhere: houseware store
  • Room thermometerWhere: houseware / online

Allergens

Gluten

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

SourdoughSugar: noneAdded fat: noneNo eggsNo additives
How it rises
sourdough starter
Salt
0 g per 100 g flour
Flour
Farina 0 / W300

Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

100% hydr.50g flourIndirect

Ingredients

Rescaleg
How much flour?
Flour50 g · 100%
Water50 g · 100%
Preferment (Li.Co.Li (liquid))50 g · 100%

Procedure

LiCoLi FEEDING (1:1:1 ratio) 1) 50 g LiCoLi + 50 g strong flour + 50 g water at 24°C. 2) Mix thoroughly until you get a smooth, homogeneous batter. 3) Leave at 26-28°C for 3-4 hours until doubled (bubbles on the surface). 4) Ready to use; store the excess in the fridge at 4°C. CHECK: ideal pH 4.1-4.3; lactic-tangy aroma, never sharp acetic notes.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Liquid sourdough starter at 100% hydration (water = flour). More practical and reactive than its stiff counterpart, excellent for soft breads and panettone. Store at 4°C between feedings. Usage rate: 20-30% for breads, up to 25-35% for enriched doughs, based on flour weight. IMPORTANT: since this starter is at 100% hydration, when substituting it for a stiff starter reduce the water in your dough by half the weight of the LiCoLi used (which counts as water) in order to maintain the intended final hydration.

Michele

Made with Michele's hands

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