How can I use this mess o'dough?
Hi Freshloaf! First post and wanna say THANKS to this site, I'm a novice bread baker and learning a ton here. I've been experimenting with reducing the amount of yeast in my breads and having them rise for longer to bring out better flavor. Last night I prepared a dough, about %70-72 hydration (don't have a scale yet so I've been eyeballing things based on consistency of the dough) using bread flour and only two pinches or so of yeast. I stuck it in the fridge and almost 24 hours later I see no evidence of activity in the dough whatsoever. For now I'm leaving it out on the table to see if it just needs a little more encouragement, but let's say the yeast died completely. Is there any way I could use this dough still? Mix it in to something else, add something, tender-lovin'-care it somehow? It feels like just adding some yeast isn't going to work... Thanks friends!