Welcome, once again to this wonderful blog that we have to call Paulina cuisine friends and friends! Today we are going to learn how to make mother dough. This year was booming everything that is the home bread and all its variables. Amasar is one of the most therapeutic and beautiful things that can exist, so this servant will always pronounce in favor of any existing bakery in the culinary world.
I brought you recipes of a lot of types of breads, sweet, salty, integral, refined ... Everything! I only had this debt to the natural mother mass and here I come to settle it! This natural fermentation technique is not something that has emerged in 2020 by quarantine. It is a technique that bakers have been using since the bread exists, only that it was now put on the agenda and the homemade mother bread is fashionable, which seems wonderful to me!
About this natural mother's recipe
If you want but you have no idea how to make mother dough, start here!
The mother mass is a natural ferment, which is not added yeast. It is composed of flour and water, and the same yeasts that the flour contains are those that are grown and achieved the effect we are looking for for our bakeries. In general, it is often believed that the mother mass is a complicated process and that maintaining it needs too much attention and time. It is not like that! It is very simple to do, and the taste of what we cook!
At the time of the led of whatever we do, we will have to have a little more patience: being something natural, without added yeasts it will take longer to grow. Patience! Once you learn to do it and find the return you will enjoy these times. Each baker has its own technique and recipe, each mother mass is a world. They have different flavors, they achieve another type of bread ... They will never get identical breads, I love her!
The mother mass bread is different, it has another aroma, the crumb has more moisture and the bark is more crispy. It also makes the bread last longer. Of all guys please! I already started mother dough along with you, I convinced myself alone.
How is the mother dough?
To make mother dough you need water and a cereal (we usually use wheat, integral or rye flour). If it is not a refined flour much better since on the outside of the grain it is where there are more yeasts.
To do it you have to choose the flour, water, a container with a lid and if you can a better balancing! The elaboration of the mother mass takes 2 to 5 days, and you have to add flour and water in equal parts. That is why it is better if you have a balance. So you can calculate exactly.
You have to pay attention to temperature, while we make the mother dough it must be in a place where it does not make it cold or heat: warm. In the step by step I explain well!
Without more turns ... let's start!
Ingredients
- Flour (I'm going to use Centeno Integral Flour)
- Water
How to make step by step mother
Day 1
- The ideal is to start the recipe in the morning: weigh 75 gr of flour and 75 g of water. Mix in a container until they are well integrated. A uniform mixture has to be left with the texture of the pancake mass . Cover with lid or a clean canvas and keep at room temperature (22 to 28 degrees ideally) until night.
- At night add 25 gr of flour and 25 gr of water and mix again.
Day 2
- Remove 50 gr of mixture. The dough will begin to have bubbles and to have a little bad smell, nothing happens, it means that the yeast cultivation is working!
- Repeat the process that took place the day before. This is called "refreshing the dough" and is done in the morning and at night.
Day 3
- Refresh the dough. In the case of being necessary, you can get a little out of the mixture so that the container does not overflow.
Day 4
The mother mass is already ready to be used! It may happen that it has some liquid on the surface, that is discarded. It can already be used and taken to the refrigerator. It remains in refrigerator, and the day it is going to be used, it must be taken to be put at room temperature.
How does the mother dough feed?
You have to feed it in the same way, putting equal parts of flour and water, and it can be every 3 or 4 days maximum. If you spend more time it becomes very acidic and will deteriorate! If you take into account these tips your mother mass can be eternal! Are you encouraged to try it?
What do we do are what we remove to refresh. Do we throw?
Hi Pau, thank you for your recipes, very good, with respect to the mother dough, when at 2nd. day 50 grs are taken. What is done, the flour is 3 or 4 zero, it is common or lift. Thank you.
I don't understand when I take the 50 g of dough to do? It is not clear. Is thrown away?
I think it should be used like any yeast, adding a part to the flour that we use to make it light. But no idea he
Hi Paulina. How is the proportion of mother dough to make bread or pizas?
What happens if I don't get the 50GRMS on the second day
To the mother mass that I put in the ice cream, from there I take out to make the bread. What the rest is I still feeding every 3 days in the refrigerator indefinitely?
Paulina did not understand those 50 gs that are withdrawn at 2 day and they are still adding as you described and after that amount of that USA product to knead pizzas with 1 kg of flour
Hello, there are many questions and no answer, I have the same doubts to do it. You can answer Paulina
Hi Pau! Thank you very much for the recipe. I wanted to ask you what type of flour is used. If it is common 000 or another
Thank you!!
Hello Pau !! Can it be done with common flour? The mother mass?
Greetings Thank you
How long lasts at refrigerator?
We are in December and I didn't see any response to doubts. It is not reliable for that.
1) The mother mass, which is removed to refresh, what is done with it ejm. It is thrown or used or stored.
On day 2 you withdraw 50 gr. So that? Then he says that I repeat the process I will say that I get 50 grs again? After day 3 can it be stored in the refrigerator?
Once the four days have passed, can you go to a tupper with a lid?
What is done with the 50 grs we take on day 2?!
I did not understand, 50 gr. And what is done?
And the recipe to make bread with mother dough? 😉
The mother mass can be done with communication flour
Hello, once we have it, how do we use it for the happy bread?