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240 g Warm Water 240 g Bread Flour (if you use mix always keep the 50/50 ratio) 1 large sealable glass jar (airtight, 50% larger than the mother) 500 g mother usually makes an almost 2 kg bread so you really don't need a tonne of it!
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For an even more reliable result (and if you have more time) feed your mother for 14 day! Don't forget time is taste in this case! On each day at about the same time repeat the feeding/refreshing:
Your yeast should start to form and the bacteria should produce some bubbles helping the flour to rise. If it doesn't be patient! After Day 3: Your mother will probably start to smell a bit pungent like if it was off or rotting. If it does not have mold than it isn't! That smell is only showing you that the yeast started to form. Keep feeding her regularly and she'll go back to a more recognisable yeast-like sweet smell soon. Also, not all of the mothers get smelly so and that is normal too. After Day 7: You can use your yeast to prepare anything which requires a sourdough starter or you can use your discard in cookies and other discard specific recipes. Don't forget your discard is over the peak and will not rise as much as a refreshed starter. E.g. focaccia, pizza base, rolls, bread, brioche...
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