Eat proper bread
It's culture not carbs...
There’s something fulfilling about using Motherdough to make dough rise. We've harnessed the power of nature for you, with no help from industry, additives or commercial rubbish.
Properly leaven naturally fermented bread is healthier than anything you can buy in the store. Now you can now make it easily at home with your very own culture.
Proper bread and al dente pasta are the Italian secret to staying thin.
Take the sour out of "sourdough"
Use our 101 year old wild yeast to discover natural fermentation baking on your sourdough adventure the easy way.
Anyone can start a sourdough culture from scratch. Getting it to a point of being stable and predictable in producing delicate flavoured bread with a strong rise is where the challenges begin.
Join the Motherdough community and we will:
Share our 101 year old Motherdough culture with you.
Support you to maintain your Motherdough in peak condition.
Provide you with basic recipes that will hone key skills.
Help you to rescue your Motherdough when she isn't feeling her best.
Connect you and other keen bakers through our social media.
Inspire you to experiment and try new things in the kitchen.
Our Motherdough comes with a guarantee. If you happen to kill her within 60 days of purchase we will send you a fresh culture, free.*
Meet our mother
This is our Motherdough, or as she is affectionately known in the kitchen, Alfonsina. She is a 101 year old wild yeast culture from Italy. Smuggled into South Africa inside a toiletry bag in 2016, she's been churning out baked yumminess ever since.
Take your natural fermentation baking to a new level.
Hot Cross Buns
Motherdough Luxury Fruit Cake
Create the most delicious rich, dark, moist and very boozy fruit cake for Christmas.
The cake is decadent and packed full of all the luxury you would expect in a celebration cake.
This is a family tradition, handed down by granny Yvonne and made even tastier with the use of Motherdough discard.
... and don't forget your will ...
Rise and Shine with Motherdough
Is your bread FULLY baked ?
There are really only 3 ways to know your loaf is cooked without actually cutting it open. Once you have cut it open, there is not much you can do if it is undercooked except perhaps toast slices in a pan and make bruschette.
This blog helps you avoid that disappointing feeling of cutting a loaf open and discovering it has not cooked all the way through.
Motherdough is not a typical sourdough starter.
Many people new to sourdough have noticed the runny, bubbly starters all over the internet. Motherdough is different. Instead of a liquid you have a starter that feels and looks like a dough.
There are differences in the care routine for Motherdough, compared to a liquid starter. This blog post explores this in more detail.
Overproving and Underproving
There is a time-limit on how long dough can be left to proof.
Not proving your sourdough for long enough is more forgiving than overproving. It won’t have developed a full flavour and the gluten structure will be developed to different stages.
Here we have a quick look at over and underproving and what do do about it.