Slow- Mo, a white flour culture, is kept dorment in the refrigerator. Ideally fed, once every one to two weeks.
Pictured above is a ripe rye sour, made with the refreshed ( once) mother. For all intents and purposes, the sour is 100% rye at just a smidge under 100% hydration. The sour fermented for 24 hrs at 76° F. The resulting ripe sourdough was very pungent. The alcohol aroma was strangely pleasing, intoxicating even.
She looks very active and happy ;)
100% hydration or less?
Slow- Mo, a white flour culture, is kept dorment in the refrigerator. Ideally fed, once every one to two weeks.
Pictured above is a ripe rye sour, made with the refreshed ( once) mother. For all intents and purposes, the sour is 100% rye at just a smidge under 100% hydration. The sour fermented for 24 hrs at 76° F. The resulting ripe sourdough was very pungent. The alcohol aroma was strangely pleasing, intoxicating even.
when you love your mother, you eat her, so you become one with her 😱
lol jk Will
Please stop qualifying your jokes, as jokes. I was raised in the 1970's I am not that sensitive! Smile 😁...