Travelcooking

Our recipe for the mother yeast

Today we will see together how to make mother yeast, or sourdough as it is called by many.

However, we need to mention something; this is a process that will require a lot of patience, time, perseverance and will make you fall in love with bread-making.

To have your mother yeast ready for baking, in fact, you will need a month in which you will have to follow your dough almost daily. But let’s see in detail all the steps…

Ingredients:

  • 100 g Manitoba flour
  • 50 g mineral water
  • 10 g honey

Useful tips:

Flour, if you don’t have Manitoba, you will have to make sure it is high in protein, which means it has at least 13 g. of protein on 100 g. of product. In this case I used 80 g. of Manitoba flour and 20 g. whole wheat flour.

Water must not be from the tap because it may contain chlorine.

Procedure:

Let’s start by dissolving the honey in the water; once melted well, we could proceed adding the flour. We mix everything first in the container, trying to collect all the flour inside, and then start working the dough on the work surface.

Knead it in all directions for a long time, make a ball with the dough and finally make a cross cut on it.

It is now ready to be placed in a glass jar, possibly narrow and high, covered with cling film that you will drill to let the air pass and allow the fermentation gases to come out.

Leave it out of the refrigerator in a mild room for 48 hours.

Once the 48 hours have passed, we will be ready to perform the first “refreshment”; we remove the crust that will have formed on the surface, so we use only the living part of the yeast.

We then weigh 100 g. and dissolve them with 50 g. of water at room temperature…

Now we could add 100 g. of flour and mix everything. The proportions for refreshments will always be the same; the water will be half the weight of the yeast and the flour the same amount.

And now we should only repeat the operation of 2 days before: knead the dough in all directions, make a bal out of it, make a cross cut on its surface and put it in a glass jar for another 48 hours and always keep it in a not too hot place. This time, instead of closing it with cling film, you can use the lid of the container, taking care to leave it slightly open; the yeast still needs some air…

After 48 hours you will have to repeat exactly the same procedure; remove the dried part on the surface of the yeast, weigh 100 g. dissolve it in 50 g. of water, add 100 g. flour, mix and knead the dough well, make a ball out of it, make a cross cut on top and place in the glass jar with the cap open for another 48 hours.

All of these procedures are called “refreshments”. You will have to continue for 3 weeks with refreshments every 48 hours; you will notice that as the days go on, your yeast will acquire structure and consistency.

After 3 weeks, you will go to perform a new refreshment, exactly with the same procedure, but this time allowing only 24 hours to pass before refreshing it again. And you will follow this procedure throughout the week, for a total of 7 refreshments for 7 days.

During the month, I made 17-18 total refreshments, the first 3 weeks every 48 hours, and the last week every 24 hours. Once the last refreshment is performed, you will notice how your yeast is much less sticky, more honeycombed and structured.

This means that you will finally be ready to make bread; then weigh 100 g. of mother yeast to put in the refrigerator to continue to refresh it in the following days exactly with the same procedure.

Weigh the rest of your sourdough, let it rise for about 3 hours until it appears as in the photo below…

Now you are ready to create your bread, your focaccia, your pizzas and anything else you want to do!

Share your photos with us and let us know if this recipe has helped you. If you have other doubts or things to ask, leave a message in the comments and we will reply as soon as possible … See you at the next recipe !!!

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