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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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 Posted - Sep 03 2018 : 1:21:29 PM
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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 |
Ashley Ogle |
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Kathy
4 Posts
Kathy
Pinetop
Arizona
USA
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Posted - Sep 04 2018 : 09:04:11 AM
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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 |
Luv2Quilt |
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Refrigerater Mother
