At the Sourdough Library, With Some Very Old Mothers. Gene New. Instead, the dough (typically a base of flour and water) is fermented by the action of natural microbes. Remember, the longer your dough ferments, the more sour the flavor will be. Using Mother Dough. So one way of fermenting for longer is to slow down the fermentation rate by cooling down the temperature of the dough. Some starters never die, they just get filed away here. These microbes are introduced to the dough via a set of starter cultures called a "mother." A little note about the flour that you should use to start your mother sourdough starter, I personally have had the best success with organic rye flour. Temperature is one of the easiest ways to adjust the flavor of your sourdough bread. Using Mother Dough. Sourdough is said to be far superior nutritionally to 'junk' packaged bread, due to the fermentation process. Unlike other breads, sourdough bread is different from other breads due to the absence of commercial baker's yeast to make it rise. A Sourdough Starter. January 27, 2013 - 7:38am.

I have also had luck with white and whole wheat, but rye started the best and it’s what I recommend. Hi all, I have only been making bread for a month so I am very new at all this but hubby bought me two bread baking books for Christmas (one of which didn’t arrive until 10 days ago) and both books recommend keeping a little of the dough back for use in the next loaf as a starter or mother dough…