--- title: Li.Co.Li. Cultured yeast - Everything you need to know description: Li.Co.Li. Lievito in coltura, scopri come farlo a casa image: https://blog.molinobongermino.it/hubfs/licoli.jpg --- [Skip to content](https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-c%C3%A8-da-sapere#main-content) - [English](https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) - [Deutsch](https://blog.molinobongermino.it/de/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) - [Français](https://blog.molinobongermino.it/fr/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) - [Italiano](https://blog.molinobongermino.it/it/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) English Show submenu for translations [![BONGERMINO-LOGO-light_orizz-2](https://blog.molinobongermino.it/hs-fs/hubfs/BONGERMINO-LOGO-light_orizz-2.png?width=250&height=69&name=BONGERMINO-LOGO-light_orizz-2.png)](https://molinobongermino.it/?lang=en) - [Home](https://molinobongermino.it/?lang=en) - [Blog](https://blog.molinobongermino.it/en/blog) Open main navigation Close main navigation - [Home](https://molinobongermino.it/?lang=en) - [Blog](https://blog.molinobongermino.it/en/blog) - - [English](https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) - [Deutsch](https://blog.molinobongermino.it/de/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) - [Français](https://blog.molinobongermino.it/fr/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) - [Italiano](https://blog.molinobongermino.it/it/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) English Show submenu for translations - [Contact us](https://molinobongermino.it/contacts/?lang=en) [Contact us](https://molinobongermino.it/contacts/?lang=en) Apr 10, 2024 4:55:11 PM # Li.Co.Li. Cultured yeast - Everything you need to know [pasquale\_en](https://blog.molinobongermino.it/en/blog/author/pasquale_en) Share: [facebook-f icon](http://www.facebook.com/share.php?u=https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) [linkedin-in icon](http://www.linkedin.com/shareArticle?mini=true&url=https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) [Twitter icon](https://twitter.com/intent/tweet?url=https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) [pinterest-p icon](http://pinterest.com/pin/create/link/?url=https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) [envelope icon](mailto:?body=https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere) Li.Co.Li. Cultured yeast - Everything you need to know 1:54   **![licoli](https://blog.molinobongermino.it/hs-fs/hubfs/licoli.jpg?width=1200&height=630&name=licoli.jpg)** **What is it ?** Li.co.li. is a highly hydrated sourdough starter, the acronym stands for**LIevito**in**ColturaLiquida**. Sourdough is solid, poorly hydrated and needs continuous refreshment while li.co.li. is liquid and once ready can be refreshed even after a few days so it is less demanding at home. **How to make it.** Making li.co.li at home requires only a few simple ingredients namely a starter, flour, water and a little patience. Starters can be different, for example yogurt, ripe fruit, honey, but the purpose is always the same: to capture good microorganisms that can ferment and allow doughs to rise!!! When creating lycoli, it is best to use a flour rich in fiber and ash such as[Type 2 flour](https://molinobongermino.it/farina-tipo-2-grano-tenero/) and then switch to[Type 1](https://molinobongermino.it/farina-tipo-1-grano-tenero/) in subsequent refreshments. **How to use it.** Before you can use li.co.li. you have to refresh it but what does that mean? Refreshing is a step that allows the lycoli to stay alive, to feed itself!!! The more times you refresh the more active the yeast will be. To create a nice lively lycoli we need to do about 15 refreshments every 48 hours. Refreshments follow a simple rule: add equal parts flour and water. If we have 50 g of lycoli in the refrigerator we need to add 50 g of water and 50 g of flour and mix. After about 4 hours ( however, it depends on the temperature we have in the house and the amount of lycoli) our yeast will have doubled and can be used for baking. Of course, let's set some aside for later doughs! Once refreshed and doubled we can make flatbreads, pizzas , breads, etc. The dilemma remains one: how much lycoli should we add to our recipes? The correct answer is from 10 to 20% compared to the weight of flour obviously also in this case it depends there are several factors to consider, always the same, temperature and rising times. We just have to try!!! [flour](https://blog.molinobongermino.it/en/blog/tag/flour), [recipes](https://blog.molinobongermino.it/en/blog/tag/recipes), [yeast](https://blog.molinobongermino.it/en/blog/tag/yeast) ## Related posts [![](https://blog.molinobongermino.it/hs-fs/hubfs/DSC00163-scaled.jpg?height=200&name=DSC00163-scaled.jpg)](https://blog.molinobongermino.it/en/blog/la-forza-della-farina-che-cos%C3%A8?hsLang=en) [flour](https://blog.molinobongermino.it/en/blog/tag/flour), [recipes](https://blog.molinobongermino.it/en/blog/tag/recipes), [strength](https://blog.molinobongermino.it/en/blog/tag/strength) ## [Flour strength - what is it?](https://blog.molinobongermino.it/en/blog/la-forza-della-farina-che-cos%C3%A8?hsLang=en) [pasquale\_en](https://blog.molinobongermino.it/en/blog/author/pasquale_en) Apr 13, 2024 12:26:53 PM Each preparation wants its own flour because each flour has a different strength. To improve in... [Read more](https://blog.molinobongermino.it/en/blog/la-forza-della-farina-che-cos%C3%A8?hsLang=en) [![](https://blog.molinobongermino.it/hs-fs/hubfs/Still%202025-03-01%20002222_3.137.1.png?height=200&name=Still%202025-03-01%20002222_3.137.1.png)](https://blog.molinobongermino.it/en/blog/solo-per-te-en?hsLang=en) [flour](https://blog.molinobongermino.it/en/blog/tag/flour), [recipes](https://blog.molinobongermino.it/en/blog/tag/recipes), [sustainability](https://blog.molinobongermino.it/en/blog/tag/sustainability), [soft wheat](https://blog.molinobongermino.it/en/blog/tag/soft-wheat), [Durum wheat](https://blog.molinobongermino.it/en/blog/tag/durum-wheat) ## ["Solo Per Te", when flour becomes tailor-made](https://blog.molinobongermino.it/en/blog/solo-per-te-en?hsLang=en) [pasquale\_en](https://blog.molinobongermino.it/en/blog/author/pasquale_en) Apr 10, 2025 5:48:37 PM In a world that moves fast, there is still room for listening, personalization, and human... [Read more](https://blog.molinobongermino.it/en/blog/solo-per-te-en?hsLang=en) [![](https://blog.molinobongermino.it/hs-fs/hubfs/Post%20IG%20-%20Crosta%20croccante%20-%20Panificatore%20con%20pagnotta.webp?height=200&name=Post%20IG%20-%20Crosta%20croccante%20-%20Panificatore%20con%20pagnotta.webp)](https://blog.molinobongermino.it/en/blog/5-consigli-per-ottenere-una-crosta-perfetta?hsLang=en) [flour](https://blog.molinobongermino.it/en/blog/tag/flour), [recipes](https://blog.molinobongermino.it/en/blog/tag/recipes), [bread](https://blog.molinobongermino.it/en/blog/tag/bread), [homemade](https://blog.molinobongermino.it/en/blog/tag/homemade) ## [5 tips from our master baker for achieving a perfect crust](https://blog.molinobongermino.it/en/blog/5-consigli-per-ottenere-una-crosta-perfetta?hsLang=en) [pasquale\_en](https://blog.molinobongermino.it/en/blog/author/pasquale_en) Nov 11, 2024 5:09:10 PM The crust is the calling card of authentic Italian artisanal bread. Crispy, golden, and fragrant,... [Read more](https://blog.molinobongermino.it/en/blog/5-consigli-per-ottenere-una-crosta-perfetta?hsLang=en) [Seguici su Facebook](https://www.facebook.com/molinobongermino.it) [Seguici su LinkedIn](https://www.linkedin.com/company/molino-bongermino/) [Seguici su YouTube](https://www.youtube.com/channel/UCu9_e666Z4Zj3cuweuy2l_Q) [Seguici su Instagram](https://www.instagram.com/molino.bongermino/) - [Home](https://molinobongermino.it/?lang=en) - [Blog](https://blog.molinobongermino.it/en/blog) --- [![BONGERMINO-LOGO-light_orizz-1](https://blog.molinobongermino.it/hs-fs/hubfs/BONGERMINO-LOGO-light_orizz-1.png?width=200&height=55&name=BONGERMINO-LOGO-light_orizz-1.png "BONGERMINO-LOGO-light_orizz-1")](https://molinobongermino.it/?lang=en) **Molino Bongermino srl** SP 580, Km 3 · 74014 Laterza (TA) **T.** +39 099 - 8297496 **M.** info@molinobongermino.it Copyright © 2024, MOLINO BONGERMINO SRL ```json { "@context" : "https://schema.org", "@type" : "BlogPosting", "author" : { "@type" : "Person", "name" : "pasquale_en", "url" : "https://blog.molinobongermino.it/en/blog/author/pasquale_en" }, "dateModified" : "2024-04-13T09:41:30.779Z", "datePublished" : "2024-04-10T14:55:11.000Z", "headline" : "Li.Co.Li. Cultured yeast - Everything you need to know", "image" : [ "https://blog.molinobongermino.it/hubfs/licoli.jpg" ], "mainEntityOfPage" : { "@id" : "https://blog.molinobongermino.it/en/blog/li.co.li.-lievito-in-coltura-tutto-quello-che-cè-da-sapere", "@type" : "WebPage" }, "publisher" : { "@type" : "Organization", "logo" : { "@type" : "ImageObject", "url" : "https://blog.molinobongermino.it/hubfs/BONGERMINO-LOGO-light_orizz-2.png" }, "name" : "MOLINO BONGERMINO SRL" } } ```