The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Old dough from dough made with culture vs. old dough made without culture

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pattyfermenty's picture
pattyfermenty

Old dough from dough made with culture vs. old dough made without culture

Hello,


I'd like opinions regarding old dough from dough made using culture vs old dough made from commercial yeast. It would seem to me that old dough made from culture would carry on some of the bacteria in the culture and bring to the bread more flavor than old dough made using commercial yeast. I would appreciate any thoughts on this. Thank you.