How to fix overfremented retarded dough
When I retard sourdough pizza dough for 2 or more days, for the purpose of getting sour and tangy taste, it turns out slack and sticky, and when baked it hardly gets enough oven spring. What if I knead in little flour to refresh those hungry balls before proofing in trays? could that help it rise better? or does that lessen the tangy taste?
I'm asking because I do the same to fix my levain when I retard it for +2 days. It doesn't rise unless I knead it with little added flour. This step, then putting the levain jar in a pot of warm water, makes it explode and rises 3X in just 1 hour.