What is the mother mass
The mother mass is a fermented paste, prepared from water and any type of flour. That is, it is an aging mass with the intention of taking advantage of it as a natural yeast. The elaboration of this ferment is artisanal and consists in the cultivation of microorganisms (fungi), present in the air and in the natural yeast of food, supporting them of the sugars that contain the flour. The duration of this yeast is infinite (hard even centuries), everything depends on the care you give to you, thus being able to endure many generations in your family. Can you imagine? Without a doubt, this ancient practice, which is said to originate at the time of the Egyptians, can become your family culinary legacy.
How to make fast mother mass
Is there an easy and fast mother dough recipe? Yes, although traditional preparation is not difficult, there is an even easier way. This culinary contribution is the creation of Bruno and Oliver, the French chefs of the Boulangerie program. †Thanks to this recipe, you will have a natural mother mass in just 2 days! Take note to know how to make mother dough at home in this faster and more easy way:
Ingredients
– 1 l of water
– 2 kg of wheat flour
– 300 gs of rye flour
– 20 g of honey
Steps to make fast mother dough
– Pour into a large container half of the wheat flour all use (1 kilo) and reserve the rest (1 kilo).
– Make a hole in the center (volcano type) and then add the rye flour, honey and half of the water, that is, 1/2 liter (reserve the rest of the liquid).
– Knead until you get a homogeneous texture (smooth and soft).
– Cover the mother dough and let it stand for 48 hours in a warm place.
After the weather, it incorporates the reserved ingredients in the mother or ferment mass (natural yeast) already rested. Knead again for a few minutes, to form a bun. You can use the mother dough!
BENEFITS OF THE HOME MASTER MASS
Now that you know how to make mother mass for traditional bread, fast mother mass and gluten -free mother dough, the most common mother dough types, the time has come to know their uses and benefits. Currently, many professional bakers or kitchen lovers have returned to the use of the mother dough because of the magnificent benefits it provides, both in the kitchen and in the body. Do you want to know what these attributes are? Here, the most prominent:- Improve the organoleptic qualities of bread (aroma, texture, size, smell, color and others). That is, it provides a more humid and spongy crumb, more crispy and dark bark, unique flavor and aroma.
– Keep the nutrients of bread. The bread prepared with mother dough needs low temperature for cooking, so it requires more baked time and, consequently, retains much of its nutrients.
– Prolongs the durability of the final product. Breads prepared with mother dough do not wear hard or moldy so fast and retain their flavor for longer. This type of bread can last up to 5 days in good condition if you preserve it properly.
– It does not contain chemical additives and needs few ingredients. Definitely, a return to purist and naturist cuisine, which implies a healthier diet.
– It turns bread into a more digestible food due to two factors: to the fermentation process and at the longer baked time. On the one hand, during cooking gluten and phytic acid, making bread more assimilable to the body. On the other hand, the microorganisms produced during fermentation favor the intestine.
– It is healthier. A bread prepared with mother dough does not require the use of fatty matter, so it is lighter.
– Favor diabetic people. The mothers bread has a lower glycemic index than the preparation with yeast.
– Each bread acquires personality. It is said that there are about 200 possible aromatic notes, both in the bark and in the crumb, when you use this natural ferment. Each mother mass has its personality, since there are variables that arise in the preparation process that give it particular characteristics.
– Provides a high quality final product. Yes, artisanal bread, many times, far exceed commercial products, due to all the points set forth above.
Said all this, what are you waiting for to prepare mother dough at home?
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