Aussie Mother recipe

Aussie Mother

Campbell, Australia
Perfect sourdough

Age

2Years
Color

Country of origin Australia

Taste
& Flavour

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Mixture

36%
36%
27%
Liquid Flour Other
Aussie Mother

Since 2016

Love for eating good bread. Having had success with no-knead bread I was interested in trying wild fermented bread. As a scientist it is a big free experiment.

Characteristics

It is fairly mellow in sourness. It is very sturdy and versatile, since I can use different flours to make varying starters. It is easy to keep alive, and thus has been shared with many friends, something of which I'm proud. It is active and creates a good airy crumb.

Taste & flavour

Aussie Mother jar shot

Recipe

Starting ingredients

  • 50g Rye flour
  • 25g Spelt flour
  • 120g Water
  • 45g Rye grains
  • g Spelt grain
  • 100g Rye flour
  • 100g Mother
  • 100g Water
  • 100% Wholemeal Wheat Flour
  • 100% Mother
  • 100% Water
  • 100% Wholemeal Wheat Flour
  • 100% Mother
  • 100% Water
  • 100% Wholemeal Wheat Flour
  • 33% Mother
  • 67% Water

Feeding ingredients

  • 75g Wholemeal Wheat Flour
  • 25g Mother
  • 50g Water
  • 100g Flour (can be a mix)
  • 50g Mother
  • 100g Water
1
Take mother out of fridge, discard (or use to make a starter for baking) all but the amount needed. Leave out for an hour and return to fridge. The mother is more like a backup and never used straight. The mother is fairly dry but keeps well.
75g Wholemeal Wheat Flour 25g Mother 50g Water
2
To make a starter for baking one loaf, I leave this out at room temperature for 10-14 hours.
100g Flour (can be a mix) 50g Mother 100g Water

Working method

1
Based on the book bien cuit, it took months before I used it and a varying feeding schedule. I used crushed organic spelt and rye grain to get some bacteria and yeast into it. No fruit or anything like it, just spelt and rye flour at the start and water. Let stand for 2 days.
50g Rye flour 25g Spelt flour 120g Water 45g Rye grains g Spelt grain
2
Feed culture and let stand for 24h, repeat every day for 3 days. Water is 15 degree celcius
100g Rye flour 100g Mother 100g Water
3
Switch flour to wholemeat wheat flour (stonneground. Feed every 24 h for 3 days.
100% Wholemeal Wheat Flour 100% Mother 100% Water
4
Feed mother every 12 hours for 10 days, discarding all but the needed mother.
100% Wholemeal Wheat Flour 100% Mother 100% Water
5
Reduce hydration. This is how the mother is kept and can be fed every 3 to 7 days. Use the mother to make a 100% hydration starter 10 hours before baking and keep mother in fridge.
100% Wholemeal Wheat Flour 33% Mother 67% Water

Result

Bread

I mainly make bread. I hardly have left over culture so don't make pancakes or the like. I use different flours.
Aussie Mother Bread first overview
Aussie Mother Bread second overview

Preserve your sourdough for the future

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Comments

I love my culture, and especially enjoy sharing it around and teaching people to make bread. Inspiring people to make their own bread is my favourite.