I work in a restaurant, and my chef made the mom. so i get there in the morning to make 6 loafs a day and this is how.
1200 grams h20
1400 grams of mom (starter)
1368grams bread flour
376 grams rye flour
51 grams salt
mix H20,mom,flours for 2 minutes
rest 20 minutes
add salt
mix 16 minutes
let it rise for a couple hours and put it in the fridge
then form it and bake it the next day!
Awesome.
I spent like a minute looking at h20 and thinking what region this standard of flour classification comes from :D
Nice recipe.
What flour do you use for feeding the mom? Do you keep it outside of fridge and feed it once a day?
UPDATE: just found the response: https://steemit.com/bread/@steazymcgnarchef/how-i-make-sourdough-bread
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