The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

old dough

flour-girl's picture

using up "old dough"

April 19, 2009 - 7:31pm -- flour-girl

Hi --

You guys were so helpful in sharing ideas for using "leftover" sourdough starter (so far, I've made the English muffins and that wonderful banana bread, which was DEVOURED here, by the way ...). So, I wanted to return the favor and share this yummy sandwich bread I made today that also calls for "leftovers." The recipe, from Rose Levy Beranbaum,  uses "old dough," which I had in the fridge from some English muffins the other day.

It turns out a very flavorful, sturdy 50-percent wheat bread that's great for sandwiches.

Windischgirl's picture

"old dough" rye starter

April 28, 2008 - 2:25am -- Windischgirl

I am looking for info on an unusual rye "old dough" 75 yo dad (born in Hungary/Slovenia) recalls his mom starting her rye breads with a hunk of old dough that was permitted to dry out.  A day or two before she was ready to bake, she would crumble this dried dough into water and once it started to form a "sponge" she was ready to bake.

I will have to check with him if the bread was 100% rye, but I suspect so...they were poor and wheat was hard to come by.


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