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9 Posts
Winona Minnesota

Posted - Aug 25 2018 :  9:19:37 PM  Show Profile  Reply with Quote
Hi Ashley, thanks for being so quick to answer my questions!
As a beginner to your methods of sourdough, I wonder if one can (at least until I can build up some heirloom flours) use organic unbleached white flour for the Mother, using the my local finds/flours as the added flours.
I've bought Gold and White (I think it's called) from my local coop which I believe has a greater concentration of wheat (might try a mother with that). Without ordering, the only local flours I've found are a 24 oz Einkorn, spelt, brown rice and quinoa flours, at considerable costs. Ideas??

If you could answer the original question, can I use my white unbl. mother, adding the other specialty flours after starting the bread recipe?

Caroline M. Howard

145 Posts

Posted - Aug 26 2018 :  06:10:15 AM  Show Profile  Reply with Quote
Is the white unbleached flour you mention organic? And are you sure it doesn't have things in it like barley malt? If so, it should work for you.

Down the road, you should make sure the rice and quinoa flours sold in your local co-op are fresh. Use the bitter test on page 199 to make sure they are free of rancidity. Blending for a beginner will be tricky because our recipe charts won't work for you, but hey, if you're up for a challenge, go for it!

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