This is my first post on the forum and I've thoroughly enjoyed reading many of your posts. I love SD bread and have recently over the past few months started baking SF SD bread. I would like to draw on your experiences working with a Motherdough. Specifically nurturing a Motherdough similar to Boudin.
I've seen a few videos of baker Fernando @ Boudin showing off the Motherdough and he always asks people to smell it as he rips it open and squishes it back to expel a big whiff of ripeness! Everyone's expression is shear amazement, and he says it can clear your sinuses! How the heck do they get it so ripe? Fernando says they feed it very strong flour for the bacteria to have plenty of food. Strong flour?
I've read that in Southern California the bread will taste different due to local bacteria, I'm fine with that but I'd still like to get my Motherdough as ripe as possible with the end result as naturally tangy as can be. I have two cultures from which I started my two Motherdoughs; KAF & Cultures for Health SF SD.
Here are my questions;
1) Do your starters have a nose biting pungent smell?
2) What hydration level would produce a pungent Mother? Lower hydration = more sour right?
3) What temperature should I store the Motherdough at? I've heard 48*? Which temp best promotes the lactic acid development?
4) What flour do you think Boudin is using to feed Momma? 14% protein? White, Wheat, Rye? I've seen bags of Mello Judith in videos.
5) What feeding schedule would produce the most lactic acid?
0:25 Fernando brings out motherdough. Look how firm it is and the dark creamy color.
1:25 motherdough vault
In this video you see Fernando explain that they feed Mother very strong flour. You can also see how dense the mother is and how much darker the color is.