User's avatarJack (The Beckhams)

Sour Dough Mother Ferment Feeding

If you make my 'no kneed sour dough' recipe, this is the scale and quantity you want to run

Time2 mins
YieldEnough to make a small loaf daily
Recipe of Sour Dough Mother Ferment Feeding by Jack (The Beckhams)

Ingredients

  • 13g ferment
  • 50g cold water
  • 65g strong white bread flour
  • I use glass pyrex casserole dishes for my ferment and dough making
  • good kit to have additionally is a plastic scraper card, and metal dough scraper and some sour-dough baskets

Steps

  1. Weigh in your ferment into a clean bowl you plan to make bread dough in the next day
  2. Whisk in the water - just no lumps is fine - doesn't need to be really smooth
  3. Take out your whisk and now use a spoon to mix in the flour. Mix to a shaggy dough - no need to be smooth
  4. Cover with a loose fitting lid for 24 hours left at room temperature