Mamaji recipe

Mamaji

London, United Kingdom

Age

6Years
Color

Country of origin United Kingdom

Taste
& Flavour

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Mixture

50%
50%
Liquid Flour Other
Mamaji

Since 2012

I'd been baking bread for at least 8 years, and it was time to step up to a more noble way of life. And Mamaji is about the third starter I made. She is more pure than others I'd done, and has not had anything added to the flour and water.

Characteristics

Mamaji is enthusiastic, reliable and very sweet. Sometimes, results are less than expected, but that's never her fault, as she is a consistent player.

Taste & flavour

Mamaji top shot
Mamaji jar shot
Mamaji front shot
Mamaji rising shot

Recipe

Starting ingredients

  • 60g Flour
  • 60g Water

Feeding ingredients

1
I take her out of the fridge and feed her at 100%, or 1:1:1. This could be the evening before I make my build, or the morning. After a second feed,she's normally ready to go in about 4 hours.

Working method

1
Take starter out of the fridge.
60g Flour 60g Water
2
I used to start mixing my build as soon as Mamaji passed the float test, but found from reading that she would be happier with a second feed, so I now give her a second feed.. She's normally ready to go in about 4 hours.
3
I mix the bread according to my chosen recipe. Autolyse for 1-3 hours.
4
Bulk ferment for about 2.5-4 hours, incorporating about 5 stretch and folds..
5
Divide and bench rest.
6
Shape and place in bannetons, and refrigerate for between 10-22 hours.
7
Bake in Romertopf or tray with water beneath for 20 minutes at 240 celsius and 200 celsius for 20 more minutes.

Result

Naturally fermented everything!

She makes : different varieties of sourdough great pizzas focaccia cinnamon bread/ monkey bread panettone pancakes
Mamaji Naturally fermented everything! first overview
Mamaji Naturally fermented everything! second overview
Mamaji Naturally fermented everything! first slice
Mamaji Naturally fermented everything! second slice

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