Ready to bake: Ingredients

The amazing thing about baking with Motherdough is that you generally only ever need 3 ingredients. Flour, water and salt. 

With so few ingredients it is important to use the best possible flour that you can find. Water is important too, as purification chemicals will severely limited the rise in your dough and can even kill your Motherdough.

Use stoneground flour made from responsibly-farmed wheat. We recommend the following producers whose products are readily available in some stores and online.

  • Gideon Milling 
  • Biowheat
  • Champagne Valley
  • Eureka
  • Millstone

In addition to the above more readily available flours, there are some organic and boutique producers creating some amazing ingredients for when you want to become adventurous. We are happy to answer any questions you have about flour choices for a specific recipe, just get in touch. 

Some recipes include fats such as butter or oil. 

There are also recipes that will call for small amounts of sugar, raw honey, malt extract, baking malt or molasses.

These other ingredients serve to support the yeast with extra fuel through a rise and also confer certain aromatic and colour characteristics to the final product. 

Tap water that has been filtered or boiled and cooled is 100% fine to use both for feeding your Motherdough and for your recipes. 


You should always use the same type and brand of flour for feeding your Motherdough. She's a bit funny that way and like most folk her age, change is stressful. We recommend any one of the White Bread flours from the above producers. 

We recommend white bread flour as this is the base that has always been used for her and keeps the Motherdough at her most versatile and balanced. Your Motherdough also be easy to correct if something goes wrong.

Rye and wholemeal flour are nutrient rich, and whilst they may turbo-charge rise initially, with these, particularly the rye, these flours could upset the balance in the culture. Motherdough is a "pasta madre" Italian style starter and the rye approach is used much more with the liquid sourdough. 


Return to "Getting Started"