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Mother yeast or sourdough starter is like a pet, you have to feed it every 4-5 days…. but when you have to go on holiday and you cannot bring it with you, what should you do??? Don’t worry, there’s always a … Continue reading
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If you’re reading this post, you certainly have created your mother yeast or sourdough starter, so… Well Done! Now, how do you use it? What can you bake? There’s a hearsay telling that it’s very hard to understand how to use … Continue reading
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Mother yeast, also called natural yeast, acid yeast, sourdough, natural leavening, natural leavening dough, mother dough, is a mixture of flour and water acidified by a combination of yeast and lactic acid bacteria that start fermentation of bakery or pastry … Continue reading
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ADVANTAGES AND DISADVANTAGES ABOUT SOURDOUGH STARTER OR MOTHER YEAST Here is a list of advantages and disadvantages about using mother yeast or sourdough starter. ADVANTAGES: products are more digestible because there are microorganisms that can decompose flour and gluten more … Continue reading
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For better understanding the recipe written below, please read at first the page What’s Mother Yeast. I tried to create a liquid mother yeast three times with no success… it lasted one day and then it spoiled and for me was … Continue reading