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MikiLab's recipes

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.

Sitor's Workshop

176 recipes

Other ways through the recipes

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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Lievito Madre Solido

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

Solid Mother YeastIllustrative image
MikiLab
MikiLab
Solid Mother Yeast · 11/10/2026

Solid Mother Yeast

Stiff sourdough starter

Recipe no. 163 · mikilab.de/163

Type 0 flour / W300

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Solid Mother Yeast

Farina 0 / W300 · Difficulty: Medium
Flour100 g
Water50 g
Sourdough100 g
Method

FEEDING (ratio 1:1:0.5) 1) 100 g stiff sourdough starter + 100 g strong flour + 45-50 g water at 24°C. 2) Mix 4-5 min, shape into a cylinder, score a cross on top. 3) Proof 3-4 h at 26-28°C until doubled. 4) Ready to use; return any excess to the fridge at 4°C. USAGE EXAMPLES: breads 15-20% on flour weight; enriched doughs 25-30%.

Allergens: Gluten

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

Sourdough (Lievito Madre) check

  1. Put the starter in a straight clear glass jar, mark the level with a rubber band and note the time.
  2. Ready when doubled, with a domed top.
  3. Good signs: bubbles against the glass, smell of yogurt or sweet milk.
  4. Collapsed dome and sharp smell (vinegar, solvent) = «over-proofed»: refresh again before use.
  5. Discard: fuzzy mould, pink or orange streaks.
  6. Keep it around 28 °C (e.g. oven off with light on; check with a thermometer).
  7. Note how many hours it takes to double: if it gets faster each refresh, it's getting stronger.

Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).

On TikTokRecipe no. 163

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.

50% hydr.100g flourIndirect

Ingredients

Rescaleg
How much flour?
Flour100 g · 100%
Water50 g · 50%
Preferment (Sourdough starter)100 g · 100%

Procedure

FEEDING (ratio 1:1:0.5) 1) 100 g stiff sourdough starter + 100 g strong flour + 45-50 g water at 24°C. 2) Mix 4-5 min, shape into a cylinder, score a cross on top. 3) Proof 3-4 h at 26-28°C until doubled. 4) Ready to use; return any excess to the fridge at 4°C. USAGE EXAMPLES: breads 15-20% on flour weight; enriched doughs 25-30%.

The why

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

Living lab starter. Hydration 45-50%. Store at 4°C between feedings. Usage percentage: breads 15-20% on flour weight; enriched doughs 25-30%.

Michele

Made with Michele's hands

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