November 12, 2008 - 4:46pm
Scrap dough question
Ok this a newb question so please keep the flames to a minimum :)... I got some Sourdough dough ready to bake from my local bakery can I use their dough/dough scraps to start my own poolish so I can grow their cultures?TIA
Share
Yes, it would be even easier if you asked for the culture itself, but you shouldn't have any problems starting your own if it is a real sourdough. It may be a bit sluggish at first if the dough was frozen, and because of salt in the dough but I would expect it to take off within a day.
Mike
That’s great. I was planning on using these ratios to "restart" it
100g bread flour / 50g water /100g sourdough
Is this likely to work or will the ratios be different because I’m using a fully made dough?
I would start by leaving a piece of dough at room temperature for 12-24 hours and then refresh. How you refresh is entirely up to you - there're multiple ways to maintain a starter each good in its own way.
Mike
when I refresh this way, I always use 1 part sourdough 2 parts flour 1 part water, now read that there are also other ratios too. I will be interested to read what others do.