Sourdough Colomba - Italian Easter Cake
The doses in the following recipe will provide dough for 3 Colombe in 750g paper moulds (http://bakerybits.co.uk/colomba-pasquale-case-750g.html). Download Recipe Card First Dough Ingredients 240 g of Refreshed Sourdough Starter 225 g butter at room temperature 225 g sugar 400 g milk 2 whole eggs 4 egg yolks ( keep the whites as you will use them for the glaze) 1 kg of strong white flour ( we use Waitrose Duchy Organic strong white bread flour) * Refresh your Sourdough Starter four times before baking Colomba. Start with 30 g of yeast, then repeat the operation for 4 times every 4 hours ( for example: night before; 8am; 12pm; 4pm ) 1. Refreshed yeast; 2, 3 and 4: add yeast, milk and sugar in the mixer's bowl Method Start at 9 pm by adding 240 g of very active sourdough starter in the bowl of a planetary mixer, followed by milk and sugar, two full eggs and flour. Work until the dough is smooth and well wrapped around the hook. Only then add the butter and work
