The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Salvage starter from bread dough...

Bertel's picture
Bertel

Salvage starter from bread dough...

So  its late, you have worked 2 much all week, drank a bit of beer and wine but want to make bread the next day.

Water, starter, flour all in your container... Aaargh all? Yes I forgot to hold some starter back. I froze a part a while ago (not dried) that has worked in the past but no idea if I can revive it this time. My question can I salvage some starter from the bread mixture I'm working on? Anyone ever tried this?

Thanks.

Janedo's picture
Janedo

As long as there isn't any yeast in it, sure.  I have done it. Just take a bit out, let it rise some and then feed it again normally. . 

Bertel's picture
Bertel

Good thank you that give some courage. I assume you take it in the latest state of bread making (ie when it is most 'activted?)

MangoChutney's picture
MangoChutney

The main problem is the salt in bread dough, so the sooner you get a sample out and start diluting that salt with more flour and water, the better off your recovered starter will be.

Breadhead's picture
Breadhead

I dont see whta the issue would be, since all the extraneous ingredients will get diluted in a feeding or two. Go for it!

Bertel's picture
Bertel

Thx guys, I see bubbles coming up.... You can really mess around with a good starter before it dies.  I like it way better than normal yeast. Only downsite it you need a bit of planning in advance but sourdough and wholegrains are the way 2 go imho..