How to make Sourdough (Mother Dough) - The School of Artisan Food

[@andrewu2480]

Came to learn some top berking techniques.

[@kennthlwssh8653]

Damn Boyle, its all your fault.

[@lizdevereau4569]

It would be useful to know quantities of flour and water for every stage.

[@PVflying]

Liz Devereau the quantities are in the video description

[@mre3048]

Nice and simple 1st stage instructions. NB It would have been useful to include, in the video, "once you have the sourdough starter created, store it in the fridge. When you're ready to bake, take the starter out of the fridge, let it sit at room temp for an hour or so. Once it's at room temp, Mix 100g starter with 100g flour and 100g water to create the pre ferment for you next loaf. Re -energize the starter with 50g water / 50g flour - mix well and pop it back in the fridge after 2 or 3 hours - it will be ready to go for the next bake" Also, information as to if other flours such as 100% rye or spelt or Khorasani flour can be used. Looking fwd to next vid. Thanks.

[@gw7372]

@mre3048 can you keep using that dough forever?

[@dirkdiggler9482]

Where is the rest of the information? Surely this one short video cannot be everything you've got to show.

[@christopherdoiron4294]

seems like he's missing the other parts that were meant to be in the video. Also, stirring while staring at me so romantically was kinda weird tbh.

[@crazyduck1254]

this is not good instruction, very short on details and explanation on your process. i am really not impressed.

[@AdamHallacher]

harsh but fair

[@rubeccaafaq5655]

Hi, how to maintain the mother dough. If i make some loaf. Do I ned to make mother dough every time I need? Or as you told use half from the mother dough, then what we do with the rest? Do we feed the mother dough and leave on the kitchen counter or keep in the fridge. Plz clear

[@philiptalley6341]

No ... once you have the sourdough starter created, store it in the fridge. When you're ready to bake, take the starter out of the fridge, let it sit at room temp for an hour or so. Once it's at room temp, Mix 100g starter with 100g flour and 100g water to create the pre ferment for you next loaf. Re -energize the starter with 50g water / 50g flour - mix well and pop it back in the fridge after 2 or 3 hours - it will be ready to go for the next bake

[@gw7372]

So then you will always have it?

[@kming103]

Please turn off the music. It is irritating and it competes with your voice.