A Stir The Pots Post

Vieja Masa Madre

by | Dec 23, 2012 | Bread

IMG_0420

I revisted "Old mother dough" from Teresa Greenway's method of using depleted sourdoughs of various hydrations with a bit of refreshed sourdough to make a San Francisco style sourdough bread. This time I had played around with some masa madre, a hydration of  50 percent that sat in the cool confines of my kitchen counter, slowly losing any strength, but clearly rotting away! So I got it into a dough; low and behold it yielded a lovely crumb, and not so acidic tasting either.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content