storing leftover dough
I've read in many places that a wonderful thing to do for the flavor of bread is to save a bit of dough from each batch to incorporate into the next batch. If so, what's the best way of storing this 'leftover dough'? I've tried saving a bit in a jar in my fridge, but by the time I made another batch, a week later, it was hard and dark-colored. I'm not sure if this is totally fine or a sign that I shouldn't use it (I didn't). In any case, does anybody have any suggestions about how to store this little bit of fresh dough for up to a week or more? Thanks.