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ruth3898
2 Posts
Ruth
Kenosha WI
USA

Posted - Oct 05 2018 :  7:09:23 PM  Show Profile  Reply with Quote
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!

Ruth

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Oct 06 2018 :  4:34:51 PM  Show Profile  Reply with Quote
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.

Ashley Ogle
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ruth3898
2 Posts
Ruth
Kenosha WI
USA

Posted - Oct 08 2018 :  6:41:20 PM  Show Profile  Reply with Quote
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

Ruth
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