Making 60% Motherdough
60% Motherdough Forumulas:
Motherdough 1:
- 100 grams of 100% sourdough starter
- 220 grams water
- 400 grams bread flour
Mix and refrigerate until bubbly. Then use in your formula which calls for mothedough.
Motherdough 2:
Another variation of 60% Motherdough:
- 170 grams of 100% sourdough starter
- 170 grams water
- 340 grams flour (bread flour or other flour)
The second variation motherdough will ferment a little quicker because it’s got a higher inoculation of starter. Either one will work.
When feeding your motherdough: For every 100 grams of flour use 60 grams of water (60% hydration).
Yes, you can substitute various flour types.
