The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reusing Commerical Yeast Dough

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MommySetFree's picture
MommySetFree

Reusing Commerical Yeast Dough

I have resused sourdough - dough as a starter to start a new batch, by just taking a hunk and using it as the starter, instead of the designated sourdough starter.  Has anyone tried doing this with a hunk of commerical yeast dough?

hanseata's picture
hanseata

Check out Farine's blog: Learning Loaf with Old Dough. And pâte fermentée is also "old dough".

Happy Baking,

Karin

 

MommySetFree's picture
MommySetFree

That is an interesting post, however she is still using added yeast.  However, just a "pinch".  I plan on experimenting with it in the next week or two by using a chunk of my bucket bread (Artisan bread in 5 minutes a day recipe), which is premade and kept in the firdge and the dough is picked off and baked as needed.

I do a sour dough version of that same recipe- which works wonderfully to save a hunk to use it to start the next batch..so we'll see if it works with the commerical yeast variety.  I can report back here with what happens if you like.  I am still hoping however, that someone might chime in who has already done it.  :-)  

It seems logical doesn't it? It works for sour dough  - why not?   The yeast is still living and active in the dough since it has not been cooked.  I have been comparing it to Biga, but all the recipes I have found, use additional commerical yeast.  The point ot experiment is to extend the commercail yeast to lessen the dependancy on it - if possible, but to do so with a milder dough than a sour dough.

suave's picture
suave

Sure, you can do it, but the dough will eventually sour, and faster than you might think.