The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

motherdough

  • Pin It
Eli's picture
Eli

I decided to post pix of my motherdough which is where this all started. It has a very short history at this time but hopefully it will last a few years and I can pass it down and around. Flour and water.

 

E

Eli's picture

Ingredients Listed

October 1, 2008 - 1:14pm -- Eli
Forums: 

I have been reading the ingredients on breads from bakeries. You can order them like from Boudin in SF. The only list flour, water salt. Is it the starter that is responsible for keeping the freshness? Since there are no conditioners or additives to keep it fresh.

Eli's picture
Eli

I have been busy with everything but  baking. So last night I started refreshing my motherdough from the fridge. It sits there paitienly and I eventually get around to it once every two weeks. I decided to use it insted of my counter-intelligent sourdough starter I keep for weekly baking at 166%.

I tore off about 50 grams of motherdough. I used a simple formula of ( I made a really small amount) Which is a variation from Janedo's Monge recipe which I have come to love. Thanks Jane!!

250 grams Hi Gluten Flour

175 grams of water

50  grams motherdough

5 grams salt

Combined the water and flour and allowed to autlyse 20 minutes. Added motherdough and kneaded about 5-8 minutes. Allowed a 10 minute rest and then added salt till evenly distributed. Allowed to bulk rise for 4 hours. Placed in a couche and off to the fridge. Took it out this morning and gave it about 3 hours to warm up and rise. Slashed and placed in a 500 degree humid oven for 30 minutes.

I normally do not use the motherdough. It is regarded as a back-up and safety net. It smells so sweet as if made with a good wine. Made only of flour and water back in January.

I noticed several things after the bake. The color is much more of a caramel color and seems to be thinner but crispier. The crumb seems to be somewhat more open. The taste still has a sour flavor but more of a caramel taste and then a sour finish. I may switch to this method and practice a little more. I like the results.

Eli

Does anyone use primarily a dough for the starter?

Motherdough Batard

Motherdough Closeup

Motherdough Crumb

Subscribe to RSS - motherdough