At Motherdough we aim to bring you the joy of baking with natural fermentation while supporting you in the learning that goes with the journey of getting to know your Motherdough sourdough culture.
Very few people realise when they start out that this "living being" can give so much satisfaction. Bake after bake you will realise that Motherdough can be used for so many things beyond just a sourdough loaf of bread.
Motherdough is a living, breathing microbial community, feasting on flour and water and oxygen, rising up in mason jars or burning the seems of a cotton cloth. This fermented mix of water, bacteria and yeast can create offspring loaves every day for hundreds of years but if you don’t nurture them regularly, they will die.
“It isn’t easy to make good bread with sourdough cultures,” writes Harold McGee in his famous food science book, On Food and Cooking, first published in 1984. This is for a couple reasons, he explains. One is the balance of bacteria and yeast. Because the bacteria grow faster than the yeast, there is far more bacteria in any given starter, which can inhibit yeast’s production of carbon dioxide, which helps bread to rise. In addition, because a sourdough starter is acidic, it can weaken the structure of bread dough, resulting in a dense loaf.
But many bakers, professional and amateur, are drawn to sourdough—not only because it has the potential for deep, complex flavour but because of the challenge involved in simply making it.
A good loaf of sourdough takes time, practice, and patience. It’s a challenge that starts with maintaining the mother. And whether it is the consistent work required to keep it alive or the stories surrounding its lineage, many bakers get attached to their mother, just like we are to our Alfonsina.
Motherdough is here to share not only our culture with you, but support you in your own journey with our knowledge.