October 17, 2011 - 4:24pm
what's it called when.........
You chop off a chunk of your current dough that has been made from a chunk the last batch and a new biga?
Whats the chopped off chunk from the previous dough called?
Or isn't it? Or is it a technique called .............
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Here's a link you may enjoy reading: http://www.thefreshloaf.com/node/6429/039old-dough039-vs-pate-fermente
Hello,
I am sure there are many source but I chose wikipedia - Pre-ferment (http://en.wikipedia.org/wiki/Pre-ferment)
Old dough (pâte fermentée) may be made with yeast or sourdough cultures, and essentially consists of a piece of dough reserved from a previous batch, with more flour and water added to feed the remaining flora. Because this is a piece of old dough, it has the typical ingredient of salt to distinguish it from other pre-ferments.[7]
I believe this is what you are referring to.
Ben
that's it!
Thanks for the links.
I've been experimenting with my pizza dough, but couldn't remember what I was experimenting with, so to speak.