Mother mass from scratch

Name: Mother mass from scratch
Yield: 1
Ingredients: 250 g Wheat flour; 300 ml Water; 50 g Whole rye flour

Masa madre desde cero

Fácil

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

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Long-process recipe

It isn't made in one go. Start a batch: we keep the date you started, remind you at every step and you can add it to your phone's calendar.

Throw away jars that bulge, leak or spurt when opened. Botulism does not change smell, colour or taste: always follow a tested recipe and keep a preserve in the fridge once opened.

General guidance, not a substitute for a tested recipe. Sources: AESAN · NCHFP (USDA)

Your own mother mass with flour and water in a week: daily feeding until it doubles its volume alone.

1 servings

Mix 50 g of integral flour with 50 g of water in a clean jar, cover it without tightening and mark it with a rubber at the height of the mass.
24 hr
Remove half and feed with 50 g flour and 50 g water. It's normal to smell strong or not to move.
24 hr
Repeat: remove half and feed with 50 g flour and 50 g water. They'll start coming out bubbles.
24 hr
Repeat the feed. If it goes up within a few hours, you go well; if not, put it in a somewhat warmer place (24-26 ° C).
24 hr
Repeat the feed and look at the rubber: look for it to grow and come down again every day.
24 hr
Last feed of the start-up. It must smell like yogurt or fruit, never rotten.
24 hr
It is ready when it doubles its volume in 4-8 hours after feeding it. Keep it in the fridge and feed it once a week.

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