How to make pasta mother at home: Guide to perfect bread

Plon mother mass or natural fermentation. Surely you have heard of the concept and now it is a variety that begins to appear more in supermarket bakeries, for example. Also during the time of the pandemic was something that turned out to be very talkative. Do you know how to do it at home? Mother pasta is the basis for making bread at home without using any other kind of yeast, whether chemical or baker.

Oksana, from the page with the same name, shared a recipe for mother pasta that you can later use in the recipes of bread you make later. 

What's the pasta mom?

“Homemade natural yeast turns out to be much more ecological, because even buying packed flour, they are much larger packaging than “normal” yeast and will yield more” he began by saying.

“ The process of making natural yeast consists of mixing flour and water for a few days. Starting on the second day, you discard part of this mixture and add more water and flour. But how is that turned into yeast? Thanks to the wonder called fermentation”, continues.

“The bacteria present in the air, known as bacteria of lactic acid (it has nothing to do with dairy products) transform a simple mixture of flour and water into a living yeast, which will be able to leave bread” explains.

It turns out to be a rather lengthy process, but it'll be worth it. “The minimum is usually about 4 days and the maximum is 7 days. If after 7 days the yeast did not double in size or create bubbles, probably something went wrong”, continues. Then see the recipe for pasta mother. Then you can use it to join your pasta and make mother pasta bread at home.

Mature recipe

Ingredients:
Wheat flour (type 65 / 80)
Bottled / filtered water / water from the faucet boiled and cooled or rested in a glass container for 24 hours (the aim is for water to have as little chlorine as possible)

Method of preparation:
1- In a glass container, add 50 gr of flour and 50 gr of warm water. Mix well with a spoon/non-metallic straw until you get pope consistency. Put the cap down (without screwing around) and mark the level of yeast with a rubber band or marker.
Leave to rest for 24 hours, in a hot place (with oven off or kitchen cabinet).
2- After 24 hours, the yeast should already have some bubbles! Discard half the yeast and add another 50 gr of warm water. Mix well and add 50 gr of flour. Go back to mixing.
3- Leave the inn cover and reschedule the yeast level. Let it rest for 24 hours.
4- Repeat the process for 4-7 days, until the yeast has many bubbles, double in size and float in water.
5- If, around the third day, the yeast “stagnates”, feed it every 12 hours instead of every 24 hours. If you form a layer of water over it or it looks very liquid, feed only on the flour, without discarding it.
6- When the yeast is on point, you can use it to make bread or pizza, in the proportion of 100 gr of yeast for every 500 gr of flour. Keep the yeast out of the refrigerator and feed it every day or put the yeast in the refrigerator after feeding.
7- To reactivate yeast after the refrigerator, it should be removed 1 day before making the bread. After about 5 hours, when it is already at room temperature, feed (without discarding) with 50 gr of flour and 50 gr of water (or more if you need more). That way you'll get a very live yeast.