The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What if Pate Fermentee is more than 3 days old?

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Kentucky Jim's picture
Kentucky Jim

What if Pate Fermentee is more than 3 days old?

I have read that 1 to 3 days is the right time for a pate fermentee.  I have a chunk in the refrigerator that is a week old.  Is it still good, but not optimal, or will it make foul bread? What happens after three days that makes it unfit? (Sourdoughs seem to keep longer and be okay)

Mini Oven's picture
Mini Oven

and at the same time refresh it.  Make a small amount of dough to replace it using part of it.  Bulk rise it and use it into your recipe.  :)

Kentucky Jim's picture
Kentucky Jim

I tried this and it worked fine.  Thanks for the info.

Flixtonian's picture
Flixtonian

I have had no problems using pate fermente that was over 4 weeks old From my fridge. I poured off the slightly alcoholoic liquid and removed the slightly grey top layer to get to the cream coloured dough underneath and used that.  My baguettes turned out possibly the best I have made yet. 

Out of interest are you using this as your sole raising agent? I boosted my aged pâté fermente with fresh yeast to ensure that the dough would rise. I use mine for flavour enhancement more than a source of raising agent for my dough.

Kentucky Jim's picture
Kentucky Jim

I use the pate fermentee for flavor. I make new dough with flour, water, yeast. After a short rest I add the pate and salt.

This week I used a pate that was a week old without rejuvinating it and also made my best baguettes yet (out of, maybe, a half dozen tries). I also made my dough a little wetter this time. I think I made it too dry before and thus too stiff/strong/inelastic so it would not rise as well as it should.