The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Does anybody know how to develop a starter using raw dough?

  • Pin It
klown's picture
klown

Does anybody know how to develop a starter using raw dough?

I would like to make a starter using the raw dough of a local pizzeria.  Has anybody been successfull doing this?  I imagine I would take some of the dough, add some flour and water.  But how much of each?  And what to do after that?  I would love to replicate the flavor of this dough.  Can you please help me?  BTW, I'm new here, this is a great place!

bluesbread's picture
bluesbread

Interesting idea. But I'd say, if you want to replicate a favorite pizzeria's dough, you're better off finding out their recipe, or trying to figure it out if they won't tell you. Or just buy dough from them! Because theirs is probably not sourdough. Doing what you outlined above will result in sourdough, eventually, or it might just die. Either way it won't taste like their dough. Although it might be a fun experiment anyway.