The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Scrap dough question

  • Pin It
fhm's picture
fhm

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

suave's picture
suave

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

fhm's picture
fhm

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?

suave's picture
suave

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

Berti's picture
Berti

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.