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 Beginner Breads
 2. Creating a Wild-Yeast Starter (Mother)
 mother
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matthew
3 Posts
Robert
Forked River nj
USA

Posted - Apr 17 2018 :  11:51:07 AM  Show Profile  Reply with Quote
Ive started my "mother" with organic ap flour that i bought at the market. Can I change the type of flour im feeding her and can I keep just one Mother or do I need a specific Mother for each type of loaf?

Matt

Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Apr 17 2018 :  12:06:19 PM  Show Profile  Reply with Quote
Just so I understand your question better, are you asking if you can change the type of flour you’re feeding your mother to match the flour you’d like to use for baking in a given week? Or are you wanting to create mixed-flour loaves?

Ashley Ogle
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matthew
3 Posts
Robert
Forked River nj
USA

Posted - Apr 17 2018 :  12:46:16 PM  Show Profile  Reply with Quote
By your answer I think I know the answer. Different mothers for different breads. Right?

Matt
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Ashley
287 Posts
Ashley
MOSCOW Idaho
USA

Posted - Apr 17 2018 :  1:12:55 PM  Show Profile  Reply with Quote
As a short answer, yes, different mothers for different breads.

Whichever type of mother you choose to keep, stick with the same grain. If you do start more than one mother, and they are right next to each other, they typically become active faster. Also, once you get into the "refrigerator mother" phase, the maintenance is a lot less, so it's easier to maintain more than one mother. We keep 8 mothers going (one for each type of flour), and I feed them all at the same time once a week. The whole process takes me about 30 minutes.

However, once your mother is established, you can experiment with mixed-flour loaves. As an example, using your white-flour mother, you could make a loaf using mixed amounts of white flour and sprouted wheat flour.

Ashley Ogle
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