THE "MOTHER-DOUGH" PREPARATION
The mother dough is certainly the Queen of homemade yeast. You obtain it simply and the results are always guaranteed, and also extremely satisfactory.
It's mainly used to replace the leavening agents in the long term, the same needed to prepare the traditional bread and pizza.
Foods prepared with mother dough are much more digestible: the mother dough is also an "everlasting" yeast at no cost!
Here are the directions to prepare the mother dough starting from scratch:
- 200 g of flour zero,
- 100 ml of water,
- 1 spoonful of honey.
- Blend these ingredients until you get a smooth and homogeneous pastry-ball.
- Let it rise in a bowl covered with a cloth for at least 48 hours.
- After the time periods indicated, take 200 g of the mixture and mix it with 200 g of flour and 100 ml of water. This stage is called "refresh" and it means simply feed the mother dough with new water and new flour.
- Once the second dough is ready, place it in a glass jar and let it rest at room temperature for a few hours; then put it in the refrigerator.
- Once the mother dough is ready it has to be "refreshed" each 5/7 days according to this proportion: for 200 g of mother dough, add 400 g of flour and 200 ml of water.
