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Windy Meadows Farm
21 Posts
Mary
MOUNT VERNON
Ohio
USA
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 Posted - May 04 2020 : 4:48:36 PM
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I'll start off with I'm still learning the ropes! My counter Mother looks terrific and should be ready to bake with on Thursday! I'm looking ahead, so here's my question...
The beginner recipes take almost all the Mother, while the refrigerator Mother recipes use much less (6-7 cups vs 1-1/2 cups) I'd like to make more bread than the beginner recipes call for so I can share, can I use the advanced refrigerator recipes instead and have success?
Thanks!
Mary |
Mary - Windy Meadows Farm |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - May 05 2020 : 1:23:48 PM
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| This one can be tricky—I think as long as your Counter Mother is vigorous and giving breads a reliable rise in a consistent amount of time, you can try the recipes in the Advanced Section to make breads. I would start by testing it out with one batch and follow the instructions at the top of each Advanced recipe (taking out 1/2 cup mother the night before Bake Day, placing it in a bowl, and feeding it 3/8 cups flour and 1/4 cup water in the evening and morning). |
Ashley Ogle |
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Windy Meadows Farm
21 Posts
Mary
MOUNT VERNON
Ohio
USA
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Posted - May 06 2020 : 07:04:32 AM
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Thanks so much for your quick reply, Ashley...I'll try tomorrow!
I'm still reading and learning...but is there a difference between the beginner and advanced loaves? Taste/texture? I'm wondering because of the difference in the amount of Mother used for the recipes.
My goal is to share loaves with friends who are looking for homemade bread during this unusual time...I appreciate your help!
Mary |
Mary - Windy Meadows Farm |
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Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - May 06 2020 : 09:36:12 AM
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The beginner an advanced loaves are different. Most notably, the beginner loaves are going to have a stronger sour flavor, and in the beginning, the texture will be more dense, but will lighten as your mother develops. Once your mother has developed enough to move on to the Advanced Breads Section, the flavor of the loaves will have a lighter texture and sourdough flavor.
The time spent in the Beginner phase with your Counter Mother is about building up the wild yeasts and other good bacteria in your mother so it can impart the pleasant sourdough flavor and give a reliable rise to breads. This is achieved by building your mother up throughout the week, then drawing it down again. This process strengthens the yeasts and bacteria in your mother by maintaining a constant food supply. Once you have a strong mother (the big markers for this are Batter Bread loaves that reach the top edge of the pan in a consistent timeframe, and are studded with prominent air pockets throughout the loaves), it an be moved to the refrigerator and fed just once per week. |
Ashley Ogle |
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Windy Meadows Farm
21 Posts
Mary
MOUNT VERNON
Ohio
USA
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Posted - May 15 2020 : 10:10:09 AM
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Thanks again for your advice...week two loaf was great (see my giant loaf story in Beginner Batter Breads) Wonderful flavor...I'm looking forward to trying more recipes.
Thanks so much for having these forums so we can ask questions and learn! |
Mary - Windy Meadows Farm |
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Counter Mother vs Refrigerator Mother recipes??
