The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

raw dough

klown's picture

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

September 18, 2007 - 11:40am -- klown

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!

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