The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Incorporating Motherdough

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Marlowe's picture

Incorporating Motherdough

I When mixing recipes that use motherdough I usually:

1.  Break motherdough into ~.5 oz pieces and combine with water

2.  Mix for a minute or two until the dough dissolves a little bit

3.  Add the rest of the ingredients


It occured to me today that perhaps mixing the motherdough with water until it dissolveds could be a mistake.  I am not sure why, but it just seemed wrong.  I have no complaint about the bread I have been making with the motherdough, but it can always be betters.



PiPs's picture

Yep that works :) and is perfectly fine.

I have seen bakers like Richard Bertinet that rub the motherdough into the flour before adding the water.

I tend to add the flour and water together and autolyse it (let it rest and hydrate) I then add a firm starter. I break the starter into small pieces and use wet handes to squeeze ito into the dough. Using wet hands stops the dough sticking to you too much. I then start kneading.

I use a fairly high hydration of 75% and you soon feel when all the starter is incorporated and the dough feels smooth.


DerekL's picture

I use your method more-or-less...  except rather than mixing, I just let it sit for a few minutes and then gently stir before adding the balance of the ingredients.  I don't want to over work the mother.

G-man's picture

The mother goes into the water and gets whisked around until it is incorporated almost entirely. Then the flour goes in. Seems to me you'll get the best dispersion that way.