How To

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.

60% Motherdough

Add together:

  1. Vigorous fresh sourdough starter @ 100% hydration – 6 oz/170g
  2. Water – 6 oz/170g
  3. Flour – 12 oz/340g
Mix all of the above ingredients and store, tightly covered in your refrigerator. This will make about 1.5 lbs/680g. Double this amount if you wish to keep some on hand for baking.

7 Responses to 'How To'

  1. rcakewalk says:

    I’ve been refreshing part of the leftover motherdough – and I’m keeping the same hydration but wonder if I’m doing it “properly”? For example if I start with 100 g. motherdough, I add 60 g. water and 100 g. flour. Does that sound right to you? I get so confused with ratios! (I love the blonde wig bread, by the way… I have had great success with it!!)

  2. pLUT0 says:

    how can I check if my sourdough still works, I left it in the fridge for more than a week, ( left for a trip)

    • northwestsourdough says:

      Hi Pluto, pour out half of it, feed it again and then keep it at room temperature. Do that for a day or two and see if it has recovered. Keeping it for a week in the fridge isn’t much time as far as a starter goes. It should be fine.

  3. Elizabeth says:

    Can I use whole wheat flour for motherdough?

  4. Chris Pickett says:

    Good Morning,
    Can you tell me what the right consistency/thickess the motherdough should be?. Also if you have time, what 60%, 100% hydration means.
    Thank you, ke6faw


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