INSTRUCTIONS
Activate your mother dough and keep it alive
STEP 1
Rehydrate
In a bowl mix with a spoon equal part of dried starter with warm water (e.g. 10g dried starter with 10g of water).
After well combined, cover the bowl with plastic film and let it rest at room temperature for 12 hours.
STEP 2
First feed
Add flour amount equal to the content weight.
If previous refresh was 10g+10g, add 20g of flour and 20g of water.
Mix it with a spoon and let it sit covered with plastic film at room temperature for 12 hours.
STEP 3
Second feed
The mother dough should start now to become alive, bubbling up and start to have yeasty smell.
- Add flour and water at 2:1 ratio
- E.g. add 50g of flour and 25g of water
- Mix it well, by hand if necessary
At this point the mother dough should have a consistency of a dough and should be possible to manipulate it by hand.
Let it sit 24 hours in a covered bowl in the refrigerator before using it in your recipes.
CONTINUOUS FEEDING AND USAGE
Your mother dough is a live culture of bacterias that need to be fed frequently to remain alive. You can keep the activated mother dough in a fridge for 5 days before the next feeding. For best performance it is suggested to feed the mother dough at least 12 hours before using it in your recipe.
