Glossary entry (derived from question below)
Italian term or phrase:
Lievito madre disidratato
English translation:
dried (sour dough) starter
Added to glossary by
Wendy Streitparth
Jul 26, 2014 09:43
9 yrs ago
6 viewers *
Italian term
Italy
Native in: English 
Works in: French to English, Italian to English, English to Italian, and 1 more.
Lievito madre disidratato
Italian to English
Other
Cooking / Culinary
baking
I am translating a recipe for a company that uses "Lievito madre disidratato " which must be something similar to a sourdough starter mix. I have never seen it for sale outside of Italy. For the moment I have traslated with Dry sourdough starter yeast but I am not really convinced.
Proposed translations
(English)
| 3 +2 | dried (sour dough) starter |
Wendy Streitparth
|
| 5 | dehydrated sourdough |
Nesrine Echroudi
|
| 4 | dehydrated mother yeast/dry mother yeast |
Michael Korovkin
|
Change log
Mar 15, 2015 10:14: Wendy Streitparth Created KOG entry
Proposed translations
+2
32 mins
Wendy Streitparth
Germany
Germany
Native in English
Works in field
Germany
45 years experience
Native in: English (Variant: British)
Works in: German to English, French to English, Spanish to English, and 2 more.
Related KudoZ points
:
36
Selected
dried (sour dough) starter
http://britishsourdoughcompany.blogspot.de/
https://theidiotbaker.wordpress.com/2013/09/30/dried-sourdou...
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Note added at 40 mins (2014-07-26 10:23:59 GMT)
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or dormant sour dough starter
http://books.google.co.uk/books?id=Y6SsAwAAQBAJ&pg=PT41&lpg=...
It takes between 4 and 24 hours to refresh a dormant sour dough starter...
https://www.etsy.com/listing/189083592/dormant-rye-sourdough...
Dormant rye sourdough starter to make sourdough rye bread.
or dehydrated:
You can either buy it dehydrated, which takes about 3 - 4 days to bring back up to be ready to bake with
https://www.etsy.com/listing/192188698/dried-dehydrated-100-...
My preference lies with dormant!
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Note added at 1 hr (2014-07-26 11:02:27 GMT)
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Suppliers of dried/dormand sour dough:
The dried cultures are packaged in Mylar envelopes containing a 1 ounce, (28 gram) mixture of dormant sourdough organisms and the flour in which they were grown.
http://www.sourdo.com/our-sourdough-cultures-2/
This sourdough starter is dried; ground by us in small batches, thus its nature of flakes and powder. It should smell sour! :) Your starter is dormant, awaiting for your help to activate it and bake with it!
http://www.yemoos.com/sourdough.html
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Note added at 1 hr (2014-07-26 11:04:51 GMT)
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Freeze-dried or fresh cultures can be ordered for next-day delivery,
http://www.bbc.co.uk/food/0/19558634
(But they don't say where!)
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Note added at 1 hr (2014-07-26 11:09:54 GMT)
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is available from the Breadtopia Marketplace, to be shipped to you dried (dormant) or in the actual living form.
http://www.breadtopia.com/acquiring-a-sourdough-starter/
Supplied in semi-dried form which re-activates easily - ready for your first sourdough in 24 hours.
http://www.bigbarn.co.uk/marketplace/vendors/wildyeast
https://theidiotbaker.wordpress.com/2013/09/30/dried-sourdou...
--------------------------------------------------
Note added at 40 mins (2014-07-26 10:23:59 GMT)
--------------------------------------------------
or dormant sour dough starter
http://books.google.co.uk/books?id=Y6SsAwAAQBAJ&pg=PT41&lpg=...
It takes between 4 and 24 hours to refresh a dormant sour dough starter...
https://www.etsy.com/listing/189083592/dormant-rye-sourdough...
Dormant rye sourdough starter to make sourdough rye bread.
or dehydrated:
You can either buy it dehydrated, which takes about 3 - 4 days to bring back up to be ready to bake with
https://www.etsy.com/listing/192188698/dried-dehydrated-100-...
My preference lies with dormant!
--------------------------------------------------
Note added at 1 hr (2014-07-26 11:02:27 GMT)
--------------------------------------------------
Suppliers of dried/dormand sour dough:
The dried cultures are packaged in Mylar envelopes containing a 1 ounce, (28 gram) mixture of dormant sourdough organisms and the flour in which they were grown.
http://www.sourdo.com/our-sourdough-cultures-2/
This sourdough starter is dried; ground by us in small batches, thus its nature of flakes and powder. It should smell sour! :) Your starter is dormant, awaiting for your help to activate it and bake with it!
http://www.yemoos.com/sourdough.html
--------------------------------------------------
Note added at 1 hr (2014-07-26 11:04:51 GMT)
--------------------------------------------------
Freeze-dried or fresh cultures can be ordered for next-day delivery,
http://www.bbc.co.uk/food/0/19558634
(But they don't say where!)
--------------------------------------------------
Note added at 1 hr (2014-07-26 11:09:54 GMT)
--------------------------------------------------
is available from the Breadtopia Marketplace, to be shipped to you dried (dormant) or in the actual living form.
http://www.breadtopia.com/acquiring-a-sourdough-starter/
Supplied in semi-dried form which re-activates easily - ready for your first sourdough in 24 hours.
http://www.bigbarn.co.uk/marketplace/vendors/wildyeast
Peer comment(s):
| agree |
Jane Nizi
: dried sourdough starter (with sourdough as one word)
3 hrs
|
|
Thanks, Jane
|
|
| agree |
Shera Lyn Parpia
230 days
|
|
Thanks, Shera Lyn! What made you go back to such an old question?!
|
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
33 mins
Nesrine Echroudi
Tunisia
Tunisia
Works in field
Tunisia
High Quality translation
Native in: Arabic (Variants: Tunisian, Egyptian) 
, French
Works in: English to French, English to Arabic, French to Arabic, and 6 more.
dehydrated sourdough
Lievito madre è "le levain" in French & "sourdough" in English
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Note added at 51 mins (2014-07-26 10:34:31 GMT)
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http://ricette.giallozafferano.it/Lievito-madre.html
http://www.thekitchn.com/how-to-make-your-own-sourdough-star...
You can understand easily that both are the same !!
http://chocolateandzucchini.com/tips-tricks/dehydrating-your...
http://blog.giallozafferano.it/facileconpam/come-essicare-il...
--------------------------------------------------
Note added at 51 mins (2014-07-26 10:34:31 GMT)
--------------------------------------------------
http://ricette.giallozafferano.it/Lievito-madre.html
http://www.thekitchn.com/how-to-make-your-own-sourdough-star...
You can understand easily that both are the same !!
http://chocolateandzucchini.com/tips-tricks/dehydrating-your...
http://blog.giallozafferano.it/facileconpam/come-essicare-il...
21 hrs
Michael Korovkin
Italy
Italy
Native in English
Italy
Native in: English , Russian
Works in: Russian to English, English to Russian, Italian to Russian, and 2 more.
Related KudoZ points
:
22
dehydrated mother yeast/dry mother yeast
sometimes a direct translation works! :)))
I didn't google, but there must be tons of mother yeast there
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Note added at 22 hrs (2014-07-27 08:03:56 GMT)
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Attenzione! Unlike in English, in Italian the LM may not mean sourdough. It's a large medusa-like fungus that grows in a large jar in water and is fed sugar. It reproduces; and every peace of it makes east and, in effect IS yeast itself. It can be dried and used to make anything that ferments, including the sourdough. Then a piece of very sour sourdough may also be dried and used to start fermenting more dough. So, it's kinda mother sourdough. But not in Italia: in Italian, I repeat, Madre di Lievito or Lievito Madre is only Mother East.
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Note added at 1 day1 hr (2014-07-27 11:09:39 GMT)
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More (just for fun, as a cultural-philological exercise): Russians, in the countryside – still, grow а variety of ME in three-litre jars used to sell pickled gherkins. It grows to the full diameter of the jar and then starts producing additional underbelly discs. They feed it every day with sweet weak tea. The organism is a symbiont of fingi (yeast) and bacteria. The yeast transform sugar into alcohil and carbonic acid; and bacteria transform alcohol into the organic vinegar. In Summer, every day you draw out some of this pungent and very refreshing liquid to drink, and replace the take with sweet tea. A me fa schifo... The stuff's called "grip" (from "grib"=mushroom) or" tea medusa", or "Japanese tea medusa". It can be lyophilized and used as a strong fermenting and "puffing-up" agent. Italian mother yeast is similar and is also a symbiont, albeit with a much higher east content.
wanna have a look?
http://www.google.it/search?q=гриб напиток&client=safari&rls...
I didn't google, but there must be tons of mother yeast there
--------------------------------------------------
Note added at 22 hrs (2014-07-27 08:03:56 GMT)
--------------------------------------------------
Attenzione! Unlike in English, in Italian the LM may not mean sourdough. It's a large medusa-like fungus that grows in a large jar in water and is fed sugar. It reproduces; and every peace of it makes east and, in effect IS yeast itself. It can be dried and used to make anything that ferments, including the sourdough. Then a piece of very sour sourdough may also be dried and used to start fermenting more dough. So, it's kinda mother sourdough. But not in Italia: in Italian, I repeat, Madre di Lievito or Lievito Madre is only Mother East.
--------------------------------------------------
Note added at 1 day1 hr (2014-07-27 11:09:39 GMT)
--------------------------------------------------
More (just for fun, as a cultural-philological exercise): Russians, in the countryside – still, grow а variety of ME in three-litre jars used to sell pickled gherkins. It grows to the full diameter of the jar and then starts producing additional underbelly discs. They feed it every day with sweet weak tea. The organism is a symbiont of fingi (yeast) and bacteria. The yeast transform sugar into alcohil and carbonic acid; and bacteria transform alcohol into the organic vinegar. In Summer, every day you draw out some of this pungent and very refreshing liquid to drink, and replace the take with sweet tea. A me fa schifo... The stuff's called "grip" (from "grib"=mushroom) or" tea medusa", or "Japanese tea medusa". It can be lyophilized and used as a strong fermenting and "puffing-up" agent. Italian mother yeast is similar and is also a symbiont, albeit with a much higher east content.
wanna have a look?
http://www.google.it/search?q=гриб напиток&client=safari&rls...
Discussion
However dried natural leaven could be a solution, I think this reading may help!!
http://ofbreadandquinces.wordpress.com/2013/08/12/pizza/
http://www.iluccichinidimarialaura.com/en/2009/07/14/pane-ai...
They all use Molino Rossetto dried/ dehydrated sourdough ;)