Travelcooking

“Refresh” your mother yeast

Today we will see together how to refresh your mother yeast, a very simple but fundamental step to keep your yeast always active.

If you want our recipe for the mother yeast click here!

The ingredients you will need are:

  • 100 g sourdough
  • 50 g room temperature water
  • 100 g flour

Method:

Refreshing the mother yeast is really very simple; just remove it from the fridge and leave it for a couple of hours at room temperature.

After 2 hours, you can proceed to remove the crust that may have formed on the surface and we will only use the remaining part.

Then weigh the remaining quantity of sourdough and add half the weight of water. In my case I had 100 g. yeast and I added 50 g. of water; then dissolve everything until obtaining an almost homogeneous liquid…

Now we can move on to adding the flour, which must be the same weight of the yeast, therefore in my case 100 g.

Mix the flour well until it forms our dough again; at this point I will have obtained 250 g. of yeast that I will divide, keeping 100 g. in the refrigerator, while the remaining 150 g. I will use it to make some bread or focaccia.

I will then cut the 100 g with a razor blade and put it back in the refrigerator, making a cross cut, and I will put it back in my glass jar which I will have washed rigorously only with hot water, without soap.

I will then go to cover my glass jar with the cap, letting some air pass, and putting it back in the fridge.

The refreshment process should preferably be done every day, especially at the beginning, but there are no major problems if is every two days.

You must always use high-protein flours, I always keep on 13 g. so when buying your flour always pay attention to the amount of protein per 100 g. of product.

Protein is the part that will feed your yeast, so by using richer flours you can refresh your yeast even every 2 days without problems.

I am also using semi-wholemeal flour to refresh my yeast, and I must say that lately I have been preferring wholemeal or buckwheat flour.

And which of your favorite flours? Which ones do you use to freshen your mother yeast? Let us know by commenting below or on our social networks … see you at the next recipe !!!

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