| T O P I C R E V I E W |
| ruth3898 |
Posted - Oct 05 2018 : 7:09:23 PM
Hello,
I started my counter mother this week using freshly milled organic einkorn flour. I read that it tends to have a thinner consistency in your book. Also, it was noted from the farm where I purchased it, to use less water when baking with it.
So, my question is, my mother seems more like a batter then a dough. Is this normal?
Thank you for your help. I love the book! |
| 2 L A T E S T R E P L I E S (Newest First) |
| ruth3898 |
Posted - Oct 08 2018 : 6:41:20 PM
OK, I think its probably doing just fine.
I started on Sunday. I did not bake with it this Sunday. I put it in the freezer for pancakes sometime this week. I'm hoping to make bread this coming Sunday.Thank you for answering my question. I will keep you posted on the results.
Ruth |
| Ashley |
Posted - Oct 06 2018 : 4:34:51 PM
Hi, and welcome to the chatroom! How many days ago did you start your mother? Since you are using the whole grain, your mother will be thicker than a mother made with Jovial’s einkorn flour. In the book, we also use an Einka flour, which is whole grain, and has a thicker consistency. I think this would be most comparable to the freshly-milled einkorn flour you are using for your mother.
If your mother is just a few days old, it will be a little on the thick side because it hasn’t started to break down. About halfway a through the first week, your mother will start to “loosen up” as it begins to ferment. |
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