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calyce
7 Posts
Cathleen
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 Posted - May 02 2018 : 7:41:17 PM
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I am a new born getting to know my first Wild Bread Mother! I am using Kamut flour, after my first week feeding, it had bubbles and a sour smell, so I thought it was ready. On my first baking day the batter did rise a little but dropped about a 1/2 inch, after waiting 10 hrs to rise to the top I baked it anyway, total door stop!
I'm now on week 2, this time almost made it to the top, but dropped 1/2" again, now it's been 16hrs and it's still not to the top!
Should I just throw it out and hope for a better rise next week?
Thanks for being here!
Cathleen |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - May 03 2018 : 09:10:16 AM
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| It's a great sign that your mother is already bubbly and active! It sounds like it's close to being ready for breads. After the 1/2" drop this time, was it at about the same level as your breads from the previous week? If so, do you think it would be too dense to turn into croutons (p. 39)? The first couple weeks can be slow going, but it should be ready for batter breads soon! |
Ashley Ogle |
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calyce
7 Posts
Cathleen
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Posted - May 03 2018 : 1:15:00 PM
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It was much higher then the first week. I baked it anyway and it was still to gummy and tasted way to sour. I'll keep trying.
Thank you! |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - May 03 2018 : 3:16:37 PM
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| The batter bread does have a relatively high water content, so the loaves should be moist, but gummy is a telltale sign that it needs to rise a bit more. The batter breads are sour, but I wouldn't say that the flavor is too strong. The sourness should be mellowed once your mother pulls in just a bit more wild yeast from the air and doesn't take as long to rise. Hopefully by next week your mother is ready for batter bread! Hang in there! |
Ashley Ogle |
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calyce
7 Posts
Cathleen
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Posted - May 03 2018 : 3:48:29 PM
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| Great to know! Thank you so much, Ashley! |
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New Born with a Young Mother
