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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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 Posted - Apr 17 2018 : 1:12:55 PM
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As a short answer, yes, different mothers for different breads.
Whichever type of mother you choose to keep, stick with the same grain. If you do start more than one mother, and they are right next to each other, they typically become active faster. Also, once you get into the "refrigerator mother" phase, the maintenance is a lot less, so it's easier to maintain more than one mother. We keep 8 mothers going (one for each type of flour), and I feed them all at the same time once a week. The whole process takes me about 30 minutes.
However, once your mother is established, you can experiment with mixed-flour loaves. As an example, using your white-flour mother, you could make a loaf using mixed amounts of white flour and sprouted wheat flour.
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Ashley Ogle |
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mother
