| T O P I C R E V I E W |
| Elisabeth_P |
Posted - Aug 17 2018 : 1:23:19 PM
Hi Ashely and MaryJane!
I finally rounded up all my supplies for making my bread and finished going on vacations and trips (lol)! I started my mother this morning!! I have two questions.
First, we have well water and we had it tested a few years ago, I’m pretty sure it was clean, but I don’t remember. Anyway I do know we have some sulphur in our water for example when you are gone for a while and tune on the hot water you get that “rotten egg” smell. Anyway do you think using the fridge filter water would be good or should I buy water? We drink our water at the house all the time and change the filter regularly.
Second, sometimes our house is cool so if I was going to use my brod and taylor proofer for the mother would I put water in the pan, even though I already have the water in the marinex dish?
Thanks so much! Can’t wait till I get to bake my bread!! |
| 8 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Aug 21 2018 : 1:10:07 PM
The white-wheat flour is a great flour to start with. It is reliable and produces breads with fantastic flavor and texture. It is tough to compare whole wheat breads to white flour breads just because white flour breads are always going to be loftier. However, if the grains are milled finely, breads made with whole-wheat flour are going to have a better rise and final texture. The sprouted wheat flour we use rises really well and has an excellent flavor and texture. Once you get to a place where you want to try baking breads with your milled grains, as long as they are milled finely, you should have good results. 
When I mill grains for flour, I like to only keep what I can use within a week at room temperature. The flour might last longer than that, but I would hate to bake something only to find that the flour has gone rancid. |
| Elisabeth_P |
Posted - Aug 21 2018 : 12:55:33 PM
Yes I noticed yesterday it started to thin out and the bubbles were a bunch of tiny ones instead of a few big ones.
I am using MaryJane’s organic white wheat flour.
I have a NutriMill and some organic Red Wheat berries and white Wheat berries, I had thought about about using that, but I thought I would start with your flour first. I wanted to start off with success. I may try a mother with my fresh ground flour later.
Do you know how long fresh ground flour will last at room temp.? I never had good success with my fresh ground flour breads or yeast breads, but I think that was because I was comparing it to traditional white flour breads.
Thank you so much for all your help and for answering all my questions. You have been so helpful! |
| Ashley |
Posted - Aug 21 2018 : 09:36:05 AM
If you started on Friday morning, your mother is progressing nicely! I usually notice a big difference in the mother at day 3. You can start to see that it is breaking down and fermenting because it is easier to stir. Which type of flour are you using?
The pancakes have a bit of a sour flavor, but it isn't strong. You will start to notice more sourdough flavor once you move on to batter breads. |
| Elisabeth_P |
Posted - Aug 20 2018 : 11:37:19 AM
I don’t know. I will have to check and look when I get home. I started my mother Friday morning. I wonder if keeping it in the proofer at 73 deg. has helped it go faster? Since everything seems to be going good I will probably just keep everything the same and use the fridge water. I am so excited to get baking with it.
The pancakes that I will make this week do the have a sourdough taste to them? |
| Ashley |
Posted - Aug 19 2018 : 08:53:52 AM
Do you know what your alkaline+purifying filter changes the water pH to? The pH of distilled and drinking water is typically a neutral 7. If you wanted to use this in your mother, I don't see it being a problem. Eventually, your mother will turn acidic due to the lactic acid bacteria that grow during fermentation. I wonder if using the alkalized water would slow this progression down and create a mother with a subdued sourdough flavor?
It's exciting news that your mother is bubbly and active! How many days have you been keeping it? I take this as a sure sign that everything you are doing is working! |
| Elisabeth_P |
Posted - Aug 18 2018 : 7:42:48 PM
I got so excited I had to post. When I fed my mother tonight she smelled like sour dough and was bubbly! I got so excited! #127926; It’s beginning to look a lot like wild bread#127926; |
| Elisabeth_P |
Posted - Aug 18 2018 : 2:20:53 PM
Thanks! No it doesn’t smell like sulpher once it goes through the fridge filter. I do also have a alkaline+purifying water pitcher, but I wasn’t sure If I should use alkaline water or not.
Would alkaline effect the bread?
|
| Ashley |
Posted - Aug 17 2018 : 5:01:47 PM
Hi Elisabeth and welcome to the chatroom! Once your water runs through the purifier, does it have the sulfur smell? As a general rule I think it’s best to err on the side of caution, so buying water might be a good option.
If you keep your mother in the proofer, you don’t need to worry about putting water in the small tray that comes with the proofer — the water in your Marinex will keep your mother from drying out.
I’m so glad you stopped by, and I look forward to hearing all about your mother and the breads you bake with it! |
