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anna
2 Posts
Anna
Minneapolis
Minnesota
USA
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 Posted - Jul 26 2019 : 10:17:31 AM
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Hello! I just started my mother this past weekend using locally milled hard red spring wheat flour from Bakers Field. After only 5 days my mother is going crazy! She had enough bubbles to rise to the top of my glasslock bowl and rise against the damp towel! I keep her on my counter near my fermentation station, which includes kombucha and sauerkraut, so I think they might have jump started her culture. Our kitchen is in the low 70s which is also probably helping our cause.
She smells great, looks great, and has a good consistency, so I think this is probably a good thing, but I'm not sure how best to contain her? Should I take a cup out for pancakes or something and continue to feed the rest?
Thanks for your help! Looking forward to many delicious baked goods to come! |
Edited by - anna on Jul 26 2019 10:18:01 AM |
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Cathy Jahn
1 Posts
Cathy
Marion
INDIANA
USA
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Posted - Jul 26 2019 : 1:52:17 PM
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| The wild bread is deee!! Now I am using quinoa flour, same technique. The counter Mother increases. When wanting to bake dough will not rise/ proof, after adding honey and salt. Baking is fiasco. HELP!!!! What do I do? |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Jul 29 2019 : 09:41:38 AM
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Anna, that's great that your mother is so vigorous after just a few days!It rising so much that it hits the towel is a problem. If you have a larger bowl to transfer it to might be the best solution for now. Or, maybe just stirring it down a couple times between feedings? What type of flour are you using?
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Ashley Ogle |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Jul 29 2019 : 09:41:47 AM
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| Cathy, are you seeing any activity in your batter breads as they proof? Can you tell me what the consistency of your breads are like? My first thought is that maybe they are too wet or too dry? |
Ashley Ogle |
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anna
2 Posts
Anna
Minneapolis
Minnesota
USA
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Posted - Jul 29 2019 : 11:03:13 AM
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Thanks Ashley, will do! I just had my first bake day so I'm back to a smaller mother anyway. I'm using hard red spring wheat flour.
Thanks for your help. Looking forward to my first bread loaf!
Anna |
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StitchinWitch
5 Posts
Judith
Galt
CA
USA
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Posted - Aug 12 2019 : 1:41:07 PM
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| I got my Wild Bread book a while ago but didn't start anything as I knew I was going to be gone for three days last weekend. So this morning I started my mother. I took her for a walk outside hoping to attract a good wild yeast like the one I had about thirty years ago that won me a blue ribbon at the county fair. That one was started with rye flour and had a nice sourdough taste. Today's was started with plain old organic white bread flour from our local co-op. I see no mention in the book about who wheat flour; is anyone using that? |
Judith
Happiness is homemade |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Aug 12 2019 : 2:30:57 PM
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Hi Judith and welcome. Glad to hear you started your mother today and took her for a nice stroll.  As far as whole wheat flours, we used Kamut, sprouted whole wheat, and Einka flours. All these are listed and pictured on pages 26–27 of Wild Bread. You can find more detailed information on each of these flours in Section 4, Let's Talk Flour, beginning on p. 190. |
Ashley Ogle |
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abowers
5 Posts
Alice
Carson City
NV
USA
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Posted - Aug 17 2019 : 09:09:47 AM
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| Started my Brown Rice Flour Mother (BobsRM) eight days ago and she seems to be surviving but does not have a lot of bubbles. Mores of a flat covering. When I stir the dough is very light and fluffy underneath. I am debating if I should use it or let it sit longer. |
Alice in Carson City, NV |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Aug 17 2019 : 6:50:47 PM
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Hi Alice,
It can take a few weeks to get your mother active enough to make breads. Rice flours tend to be heavier, and therefore don't show their bubbles quite as much as other flours, but given time, you will see a few more bubbles in your mother. Since you're just 8 days in, you could look to using your mother in one of the recipes in Section 3: Sourdough Enhanced Treats, beginning on p. 172. |
Ashley Ogle |
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Excited for wild breads!
