Bringing old dough back to life.
I have been playing around with refrigerated doughs, and modifications of these doughs, from Artisan Bread in Five Minutes a Day. I have some old pizza dough using "Earl's" Thin Crisp Pizza Dough with Semolina. Excellent modification, thanks Earl. I forgot ther remaining dough in the fridge....it is now 16 days old! I want to turn this into bread,...but what should I do to make the lax high-hydration dough come back to life? Should I add new yeast? Do another preferment? Just throw it out......?