I think I’ll call her Nona

Lievito Madre swirl.

I’m loving keeping a lievito madre along with my standard stiffer starter. My standard starter is kept around 77% hydration (the hydration of most of my loaves) so it has a balanced flavor profile with definite sour notes. The lievito madre is kept at 50% hydration, which leads to a more yeasty, sweet, but slightly tangy flavor profile. It’s also the type of starter you need to make panettone, which I will make someday (#bakergoals).

I think I’ll call her Nona. Finally, Betty (my OG starter) has a friend to hangout with to spread all the delicious bakery gossip.