| T O P I C R E V I E W |
| rastacatk |
Posted - Jun 02 2018 : 07:45:00 AM
Today is week 5 for my Kamut counter mother. I did the 3 hour test with 2 jars. My warm place jar didn't rise at no, no bubbles, no loft. My weekly bake loaves have tasted great but also had not great rise or loft. Could it be as simple as not warm enough on my counter on a daily basis? I have been consistent at feeding, stirring, tucking and even talking to my mother.  I'll do bake day now, continue the 2x day feedings while I get some good feedback from you pros. Thank you. |
| 8 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - May 03 2021 : 09:15:53 AM
Hi Anna,
The test is performed without feeding your mother. Here is a link that may be helpful: http://www.maryjanesfarm.org/download/wild-bread/admonitions/admonition1.pdf
Basically, the test is intended to be a way of gauging how your mother is doing, but an even better gauge is how your Counter Mother is performing at each Bake Day. If you've reached a point where you can count on your mother to give rise to breads within a consistent timeframe, your breads are lofting well, and have a good, balanced flavor, your mother is ready to convert to a Refrigerator Mother. |
| Anna Maas |
Posted - May 02 2021 : 04:30:33 AM
I just had the same problem. Great loft with my batter breads, rose to the top of my pan before the three hours but zero difference in my two jars for the fermentation test. Do you reed the mother before you put the starter in the two jars? |
| Ashley |
Posted - Aug 12 2018 : 09:07:02 AM
It sounds like your mother is progressing nicely, and the fact that your breads are rising within the first 2-3 hours is a great sign. If the flavor is good, and the rise is reliable, I would say that you’re ok to convert it to a refrigerator mother. If, when you get back, you feel that you want more rise out of your breads, you can always turn it back into a counter mother.
Even when your mother is in the refrigerator, it does need weekly feedings. Do you have a person who is able to “babysit” your mother while you’re away? |
| Watessa |
Posted - Aug 06 2018 : 8:38:59 PM
I would say the breads are within 1/2" of the top of the loaf pan and most of the rising takes place in the first 2-3 hours. I haven't noticed a decrease in rise time. I think the bread is fairly sour, but some of my family can't even taste the sourness, so I guess it can't be too sour! I assume we all have different sensitivities to sour taste.
My main goal is to get to the point of a refrigerator mother in the next 3 weeks, because I will not be able to feed Mother for 2 weeks after that and will have to start all over again.
Thanks! |
| Ashley |
Posted - Aug 03 2018 : 10:59:24 AM
How close to the top of the pan are your breads rising? And between weeks, have you noticed whether the rise time has decreased? Kamut flour is going to produce a bread that is naturally more dense, but what you should be seeing at this point are loaves that rise predictably, with prominent air pockets, and a good, balanced sour flavor. If your loaves seem excessively sour, that is indicative of too much lactic acid, which can hinder yeast development.
If you want to try and stir your mother a little more at each feeding to encourage more yeast development, you don’t need to add much time — just 30 seconds to a minute should do the trick. |
| Watessa |
Posted - Aug 01 2018 : 4:16:40 PM
I am having exactly the same problem. I started my mother on June 1. The first week the dough didn't rise at all. Every week since, it's risen, but never even to the top of the glass loaf pan. It's fairly dense and bakes well.
I live in the Denver metro area at about 5800 feet. It's at least 75 degrees in the kitchen at all times. I'm using Kamut flour.
I would really like to have a refrigerator mother, because we will be out of town for 2 weeks. When I tried putting samples in two different jars, the one sitting on the counter did not look any different from the one in the refrigerator. It bubbles nicely between feedings.
Is there anything I can do to remedy this situation? BTW, I read in another post that stirring it longer might help to increase the amount of yeast in the mother. How long should I be stirring Mother every time I feed her? |
| Ashley |
Posted - Jun 02 2018 : 09:14:32 AM
Also, a few have had difficulty getting their mother to pass the “test” in the book, while their mother has been actively giving vigorous rise to breads. The test is an easy way to give a visual guide to a mother’s readiness to be converted to a refrigerator mother, but your mother’s ability to give rise to breads is an important indication too.  |
| Ashley |
Posted - Jun 02 2018 : 09:10:27 AM
If your breads aren’t rising well at this point, it is probable that the wild yeasts are under-developed. Making sure your mother is warm will promote wild-yeast growth. |
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