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2. Creating a Wild-Yeast Starter (Mother)

Refrigerater Mother

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[quote][i]Originally posted by Ashley[/i]
[br]A few have had difficulty getting their mother to pass the "test" in the book, despite their mother reliably rising breads. The test is an easy way to give a visual guide to a mother's readines, but the way your mother performs when used to bake breads is a more important guide. Have you noticed definite progress in the quality of the rise and time it takes your breads to rise from week to week? Also, in previous posts, you mentioned that you're using gluten-free flour. Which flour are you using? One thing to take into consideration is that breads made with gluten-free flour are going to be more dense than breads made with wheat-based flours.

Since you're on a deadline, and need your mother to go into the refrigerator while you're away, 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 and let it develop longer.

Here's a link to a thread with some information on high-altitude baking: [url]http://wildbread.net/topic.asp?TOPIC_ID=99[/url]
[/quote]

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T O P I C R E V I E W
Kathy	Posted - Sep 02 2018 : 7:38:44 PM I am on my 5th week of nurturing my mother. last week I baked and had the best flavor so far but still my loaf is dense. I also tested for putting her in the refrigerator. Absolutely no rise. Today I baked and had the same results with the loaf and the test. I am going out of town on Thursday and really need to refrigerate. Is this normal? One thing I have not seen addressed is altitude. We live at 7000 feet. I would love some input on this. Thanks, Kathy from Arizona
2 L A T E S T R E P L I E S (Newest First)
Kathy	Posted - Sep 04 2018 : 09:04:11 AM Thank you Ashley, Yes, I have had definite progress (slow) in the rise and flavor. I am using Bob's Red Mill brown rice flour. Thanks for the advise on returning the dough back to the counter for awhile. And I will check out the link. Kathy
Ashley	Posted - Sep 03 2018 : 1:21:29 PM A few have had difficulty getting their mother to pass the “test” in the book, despite their mother reliably rising breads. The test is an easy way to give a visual guide to a mother’s readines, but the way your mother performs when used to bake breads is a more important guide. Have you noticed definite progress in the quality of the rise and time it takes your breads to rise from week to week? Also, in previous posts, you mentioned that you’re using gluten-free flour. Which flour are you using? One thing to take into consideration is that breads made with gluten-free flour are going to be more dense than breads made with wheat-based flours. Since you’re on a deadline, and need your mother to go into the refrigerator while you’re away, 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 and let it develop longer. Here’s a link to a thread with some information on high-altitude baking: http://wildbread.net/topic.asp?TOPIC_ID=99