Sourdough question-fermenting dough vs traditional starter method?
Greetings everyone, first post today! So I was wondering if instead of fermenting a water and flour mixture (the normal way), you could just mix together e.g. bread dough and let it sit until it's strong enough for leavening and then use it to bake bread? Could this actually work, and if so, how would it differ from the starter method? Thanks.