Mother Dough Recipes

Steps:

• PREP/PREPARE
• The Back Story If you have ever baked bread, you understand that in order for the bread to rise it typically needs yeast. Yeast is a sugar-eating fungus. It digests food to obtain energy for growth, and those little critters favorite food just so happens to be sugar in all its various forms. The end result is called fermentation, and produces carbon dioxide gas, and ethyl alcohol. In bread baking, when yeast ferments the carbon dioxide gas cannot escape because the dough is elastic and stretchable. As a result of this expanding gas, the dough inflates, or rises, and the ethyl alcohol (plus other compounds) produced during fermentation, create the unique flavors and aromas you associate with yeast-leavened breads. Mmmmmm So, we purchase packets of yeast and use them in our baking. Pretty basic stuff.
• Active versus Instant Yeast Active dry yeast and instant (or rapid rise) yeast are the two most common yeasts available to home bakers. There are others; however, we do not need to discuss them at this time. The two yeasts can be used interchangeably in recipes, but with one main difference. Active dry yeast needs to be dissolved in water before using; while instant yeast can be mixed right into the dough. I prefer baking with active dry yeast, because I want to know that my yeast is alive and ready to do its thing... And that is called proofing.
• Proofing Yeast Take the water, or liquid you are using to make your bread, and warm it up to about 110f (43c). Add a little bit of sugar, and then the yeast. Give it a stir and wait about 10 minutes. If the top of the liquid looks foamy, your yeast is good... add it to the recipe. On the other hand, if nothing happens, your yeast is dead. Give it a proper burial and buy some good yeast. FYI: You can store yeast in the freezer, and it will extend its life far beyond the expiry date.
• What the Heck Has All This to Do with a Pasta Madre? Well, I am glad that that you brought up that very critical question. A tradition pasta madre, or sourdough starter, does not use any prepackaged yeast; it gets its yeast from the flour and the air around it. I am going to tell you something scary, and it just might keep you up at night; however, it must be told. The yeast fungus is everywhere; even in the air you inhale. When you make a traditional pasta madre, you mix flour with water, and a smidgen of sugar, and let them sit, covered, on your counter for about a week. The natural yeast in the air, and the flour work their magic and make that wonderful yeasty mother dough, we all know and love.
• What is Different about this Recipe? For this recipe we are going to cheat by adding some store-bought yeast. It is not going to be the same as creating your own starter, and feeding it on a regular basis, but you can have great pasta madre in as little as 3 hours. For all you professional bakers out there, please cover your ears and pretend you did not hear me say that.
• What about Potato Water? Potato water is one of those baker's secrets. If you use potato water; as opposed to regular water, you baked goods will come out fluffier, and moister. To make potato water, cut up a potato or two, and boil them in water. Then, use the potato water in your baked goods... plus you can make mashed taters. It is a win-win.
• Gather your ingredients (mise en place).
• If you are using active dry yeast, add it and the sugar to the warm potato water and wait about ten minutes.
• If the yeast proofs, add the flour and whisk to combine.
• It should look like a pancake batter... thick but pourable.
• Cover and let sit on the countertop for a minimum of 3, and up to 48 hours.
• The longer you let it ferment, the deeper the flavors will become... think sourdough.
• PLATE/PRESENT
• Use as you would any starter dough in baking. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a large mixing bowl, combine the flour and salt.
• In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 10 to 24 hours.
• The next day, generously dust a clean kitchen surface with flour. The dough should have risen considerably and you should see visible bubbling along the sides. The dough will be spongy and wet. Scoop the dough directly onto the surface, then dust with more flour. With lightly floured hands, gently fold the edges of the dough from the outside in, to form a round loaf. Dust a clean towel with yet more flour, sprinkle sesame seeds in a small area about the size of your loaf and place the dough on top of the seeds, seam side down. Lightly dust with additional flour, cover and allow to double in size, about 2 hours.
• Meanwhile, heat oven to 450. Place a covered enamel Dutch oven or heavy pot with a lid into the oven and allow it to heat for 30 minutes or so. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. (Alternately you can invert the risen dough onto a flour-dusted sheet of parchment paper and lower your loaf into your pot that way.). Put the top back on the pot and return it to the oven.
• Bake for about 25 to 30 minutes, then take the top off the pot and allow it to continue to cook until it is brown and crusty all over, an additional 20 minutes or so. Put the loaf on a rack to cool for at least 30 minutes before serving.