How to make 60% Motherdough:
Many of my formulas/recipes have Motherdough in them. Motherdough is a cold preferment which you make up and put in your refrigerator to ferment for a while. You can have a low hydration like a 60% Motherdough ferment in your refrigerator for a long time. You should leave it in your refrigerator for at least 3 – 4 days before using it, it does need time to ferment. As long as it has bubbles and has not turned into glue, it can be used. Motherdough is often used with another sourdough starter that is fresh and has plenty of wild yeast.
- Vigorous fresh sourdough starter @ 100% hydration – 6 oz/170g
- Water – 6 oz/170g
- Flour – 12 oz/340g