Mother Yeast Recipe (or Sourdough Starter)
 
Prep time
Total time
 
Author:
Ingredients
  • 1½ cup (200 grams - 8 ounces) bread flour or all-purpose flour sifted
  • ½ cup (90/100 grams - 3.5/4 ounces) spring water (45%-50% of flour weight)
  • 1 tbsp honey
  • Love... give love to your dough :-)
Instructions
  1. Mix all the ingredient to form a soft, smooth and no-sticky dough (like pizza dough). If it's too sticky add a little flour otherwise add more water.
  2. Shape the dough into a ball and place in a glass bowl (do not use metal, wood or plastic bowl to avoid materials contamination, use just a glass one).
  3. Cover with the lid or a plate (do not seal up, just put it on with no pressure), the dough has to breath but not dry out.
  4. Let it rest in a warm place (75-77°F/24-25°C) for 48 hours (usually in my house it's 68°F/20°C so I pre-heated oven to 100°F/38°C, switched it off and turned the light just for few hours - in summer you can leave it at room temperature).
  5. If you put the dough in the oven, put inside some ripe fruit (I prefer an apple, that also gives good aroma to the dough). This is important to give the dough a lot of yeasts to help the rising process.
  6. But if you've just baked something you can skip this passage because the air has still a lots of new yeasts.
  7. After 2 days the dough should be rose and full of little air bubbles, if so congratulation, your mother yeast is born! (If nothing occurs, refresh it as written below, let rest in a warm place for 48 hours and if nothing happens you have to throw it away - try to read this recipe very carefully and repeat the procedure step by step, don't give up! - slow and steady wins the race!)
  8. Refresh as written in the post, put it in a glass jar, close it, put in the refrigerator or leave at room temperature.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/mother-yeast-recipe/