| T O P I C R E V I E W |
| marywords |
Posted - Feb 08 2019 : 3:33:54 PM
Hi, I'm Mary and I live in Irwin, Idaho. My first bake day did not go great as my batter did not rise. I live in a very cold area and I also live at 5500 feet above sea level. I do have the proofer which I store my mother in to keep it at 73 degrees. I'm wondering if altitude and cold weather can play a part in the activity of the mother. Week two is already proving to be better, with much more activity in the mother and a much thicker, airy consistency. I also wanted to let others know that you are not alone if your first bake day didn't go great! Any advice would be appreciated. I am using Kamut organic flour and distilled water as recommended in the book.
Mary Wordsman |
| 3 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Feb 11 2019 : 07:53:05 AM
That looks wonderfully bubbly and active! Considering this is just week 2, I think you're off to a great start! |
| marywords |
Posted - Feb 09 2019 : 12:36:30 PM
I included a picture of my 2nd week mother. I am hoping this consistency is more correct? Week 1 mother was more liquid and not near as many bubbles. |
| Ashley |
Posted - Feb 09 2019 : 09:02:37 AM
Hi Mary and welcome! I answered a question very similar to yours earlier this week. You can find it here: http://wildbread.net/topic.asp?TOPIC_ID=255 I responded to your email too. 
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