How To

Links to video baking tips and hacks: Bread Baking Techniques

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How to make 60% Motherdough:

Many of my formulas/recipes have Motherdough in them. Motherdough is a cold preferment which you make up and put in your refrigerator to ferment for a while. You can have a low hydration like a 60% Motherdough ferment in your refrigerator for a long time. You should leave it in your refrigerator for at least 3 – 4 days before using it, it does need time to ferment. As long as it has bubbles and has not turned into glue, it can be used. Motherdough is often used with another sourdough starter that is fresh and has plenty of wild yeast.

60% Motherdough

Add together:

  1. Vigorous fresh sourdough starter @ 100% hydration – 6 oz/170 g
  2. Water – 6 oz/170 g
  3. Flour – 12 oz/340 g  (you can substitute part whole grain flour for even more flavor).
Mix all of the above ingredients and store, tightly covered in your refrigerator. This will make about 1.5 lbs/680g. Double this amount if you wish to keep some on hand for baking.

Watch in video: