Mother dough in bread making

The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC.