|
Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
|
 Posted - Jan 10 2019 : 12:05:17 PM
|
Hi Charlotte, and welcome! When working on Wild Bread, we put a lot of time and energy into making sure that the recommended products were necessary. Many of the items on the list are things that people already have in their kitchen (loaf pans, thermometer, glass measuring cup, silicone spatulas, baking sheets), and a others like the 3.75-qt Glasslock mixing bowl and the 10 1/2" Marinex baking dish are necessary to hold the volume of mother you will have after a week of feeding your counter mother. We tried less expensive 4-qt glass bowls, but the base of these bowls was so wide that it was impossible to find a dish that the bowl would fit inside with enough room around all sides to hold the flour-sack cotton towel that keeps your mother from drying out. Basically, we wanted to recommend products that work and are easy to find.
Unfortunately, I didn't have much luck with creating an oat-flour mother. I sounds like you've read the threads on the chatroom about this. At the end, the smell of the oat-flour mother was too pungent, and I couldn't imagine keeping a mother going that smelled the way this one did. If rice is your second best flour after oats, then how about white rice or brown rice mother? As for quinoa, it doesn't need to be sprouted--you can mill plain, un-sprouted quinoa to use in a mother. While working on the book, we were unable to source milled quinoa flour that wasn't overly bitter. That's how we landed on milling our own. I understand that this is an extra step, and requires a mill, so it isn't an option that's feasible for everyone. |
Ashley Ogle |
 |
|
New to Wild Bread
