Stiff starter or old dough?
What's the difference? I have some recipes that call for so many oz. of fermented dough saved from the last batch of bread, and only a few recipes that call for a stiff starter. Could I use the latter for the former? I took some of my liquidy starter and converted it to a stiff starter and would like to make a 3-day recipe, by Tom Jaine, that calls for a nugget, walnut-sized, of pre-fermented dough. Could the stiff starter not stand in for the prefermented dough?