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 2. Refrigerator Mother
 Weekly Refrigerator Mother Feeding Lineup
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Ashley
324 Posts
Ashley
MOSCOW Idaho
USA

Posted - Feb 13 2018 :  3:35:27 PM  Show Profile  Reply with Quote
Here at the farm, we maintain 8 refrigerator mothers. They are organic white-wheat flour, organic heirloom Kamut whole-wheat flour, organic sprouted whole-wheat flour, organic heirloom einkorn wheat flour, organic heirloom Einka whole-wheat flour, organic white-rice flour, organic brown-rice flour, and organic quinoa flour. With this many mothers, weekly feedings are an event. Here's a picture of them fresh from the fridge, all lined up and ready for their weekly meal.



We don't always bake with each mother each week, but once you reach the refrigerator mother stage, youíll find that as long as you continue with weekly feedings, you can skip weekly bake days for up to 4 weeks, which is handy for those planning to travel, or for folks like us who maintain several different types of mothers. For more details on this topic, see the last paragraph of p. 59 in Wild Bread.


Ashley Ogle

Sylvia Jacobus
54 Posts
Sylvia
Kent WA
USA

Posted - Feb 19 2018 :  9:59:40 PM  Show Profile  Reply with Quote
Wow1 What a line-up. Now I don[t feel bad about having three mothers.

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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becca
7 Posts


Posted - Mar 21 2018 :  10:18:19 AM  Show Profile  Reply with Quote
Is is possible to use my current refrigerator mother that I started months ago with your recipes? I should be able to get it to the point of feeding it on the same schedule and manner that you have (it currently sits until I need it, then I feed it at night, leave it on the fridge and then use it in a levain (you call it activated batter) the next morning. It makes WONDERFUL bread, but it is mostly made with organic white bread flour (unbleached of course). My other question is can I use a Kamut mother and add sprouted whole wheat flour to it? I would like to experiment with various grains, but I don't have the space to keep multiple flour variation mothers around. By the way, I mill my own flour (any grain) when baking / cooking with the exception of the bread flour, but I am working on that!!

BBB (Bread Baking Becca)
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MaryJane
131 Posts
MaryJane
MOSCOW Idaho
USA

Posted - Mar 22 2018 :  08:29:38 AM  Show Profile  Reply with Quote
Because a mother or starter becomes YOU over time (your kitchen and environment), it seems like you could convert it easy enough. And yes, I think a combo mother would work fine. In fact, Iíve been wanting to try that myself. With Kamut flourís wonderful texture and sprouted flourís benefits and flavor, why not?! I hope youíll share the results. How wonderful that you mill your own flour. When it comes to wild bread, I know I have a life time ahead of me of fun experimentations.

Ashley and I are going to attempt cinnamon rolls again today. Hereís how our refrigerator mother looked at 7 this morning right after Iíd stirred more flour and water in (she was also added to last night). Immediately, I started seeing bubbles rise to the surface.




MaryJane Butters, author of Wild Bread ~ for we were all one family then ~
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becca
7 Posts


Posted - Mar 23 2018 :  2:02:40 PM  Show Profile  Reply with Quote
Thank you! I also replied in the other topic as well. I'll keep you posted!

BBB (Bread Baking Becca)
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