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Motherdough Bread
The following video series is an excerpt from my online baking course: “Sourdough Bread Baking Experiments.“
Motherdough Bread is a sourdough bread not just made from motherdough, but ALL motherdough. See how I made it here:Continue reading
40/100 Motherdough – Featuring…Jeremy – Stir the Pots
My baker friend Jeremy baked up a loaf of the 40/100 Motherdough and produced a mighty fine loaf.
See the post on his blog, Stir the Pots. Jeremy has some incredible posts. I will post links to a few that I really found interesting. You should bookmark his site and see what he has baking/cooking on a regular basis.
Motherdough 70
No, not 70 years old! 70% hydration! I baked up some motherdough bread today. Bread made with motherdough is out of this world delicious. The flavor of the wheat is brought out to it’s fullest. The smell is heavenly. The crumb is soft and somewhat custardy moist and tender. This is really good bread.
Motherdough White Loaves
I have been working with a Motherdough starter at 70% hydration. A Motherdough starter is any starter that you bring to 70% (or any lower hydration from 50 – 80 %) hydration and keep refrigerated for at least 2 – 3 days until use.
Continue readingAustrian Motherdough !!
This Austrian Starter has really proven itself. It has a naturally tangy flavor and I have been getting rave reviews about it. I have liked it so much myself, that I went ahead and made up a batch of motherdough at 80%.
Motherdough can be any starter you take and turn into a lower hydration dough and keep in the refrigerator for 3-5 days until it is fully ripe and bubbly.
Continue readingDesem/Motherdough ~ Gee What Won't I Do?
Yep, just messin around. I like the flavor of Desem so much, and Motherdough is beyond great, that I thought I would combine them. I started out the night before baking, with a preferment, using Desem combined with water/flour/etc. I set it out overnight at room temperature and next morning it looked like this:
San Francisco Sourdough with Motherdough too
Yesterday I mixed up a stiff sponge with San Francisco Starter, flour, water and some motherdough starter (aged dough). I left it overnight in a 50 degree pantry. The sponge was very nice and bubbly by this morning:
Motherdough Again…
I started a new recipe yesterday with motherdough added again. I just can’t help liking the extra color, smell, and flavor of the longer fermented motherdough. I went ahead and made up a Basic White Sourdough recipe and added motherdough and 1 Tablespoon of Malt syrup to the mix. Unfortunately, I believe I overproofed on the first proof slightly.
I think if I would have knocked down the dough one hour sooner, I would have had an optimum dough. So it was a little bit sticky from being overproofed. I poured it out on a floured surface and kneaded it for a little while to try to correct the stickiness. It felt better when I was done and then I made it into four loaves.
I made two larger loaves and two smaller loaves. The recipe also had the cracked wheat thrown in, as I like some texture. The overnight ferment in the refrigerator worked out great. It took about two hours for the morning proof.
Here is the first loaf at 2 lbs.:
Motherdough
As you know I have been working on Motherdough recipes for some time. I really like Motherdough. The dough is at about 67-70 % hydration. It is a basic white sourdough without anything except the starter, flour and water. I keep it in a bucket in the refrigerator. Here is what it looks like:
Sourdough Bread Baking Experiments – Course Launch Today!
NEW course Launch!
Join my new sourdough baking course here: Sourdough Bread Baking Experiments
Today is launch day for my new course, “Sourdough Bread Baking Experiments.” I had a lot of fun making this course but it took me a long time to get it finished. Thank you for being so patient!
In this course, I boiled bread, worked with low inoculation, double hydrations, motherdough, overnight ferments, super high hydration (Cristal Bread) and other fun experimental methods. I also played around with some heritage grains, Spelt and Teff. There is even a failed experiment with double hydration!Continue reading
