Browse a selection of our recipes to get you started with your Motherdough. We are testing recipes and we will be updating this index daily.
You can also use your existing recipes, using our calculator to ensure you have the required hydration. Motherdough % in your recipe would be 15-30% (relative to flour weight) for regular overnight bulk fermentation. We are happy to help advise you on a recipe, just contact us.
Pane cafone - beginners no-knead sourdough
Polenta and pumpkin seed bread (coming soon)
Light rye boule (coming soon)
Enriched Breads and Sweet Bakes
Light brioche hamburger buns or tin loaf (coming soon)
Rich brioche dough - 3 ways (coming soon)
Motherdoughnuts (coming soon)
Buckwheat griddle cakes (coming soon)