January 13, 2014 - 1:17pm
what to do with un-risen dough?
...so I think I jumped the gun & tried baking with my starter before it was ready - I reactivated a dehydrated starter. It was active and mature when dried - the 'new' activation was doubling between feedings at about 12 hours ...so the doubling was slow. I think I should have waited few more days. I haven't done sourdough in a couple years & it seems I've forgotten everything I've learned. My dough is 9 hours old now & almost no rise ...I placed it in a very warm spot at about 6 hours of age & wonder if I killed it ( it ended up at around 95 degrees, for about 45 minutes) ...anyway, it doesn't seem to be doing anything now ...I don't want to pitch it - pretzels or bagels? Ideas? TY!
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Divide into 2 oz pieces, or so, and freeze. Defrost and throw into future recipes as desired.
sprinkle a teaspoon or two of instant yeast on it and mist the yeast to moisten. Then roll up and knead the dough to distribute the yeast. Give it a bulk rise, shape and final rise. no need to waste what could be a very tasty dough that already has good "wet time."
Both great ideas! Thanks! I think I'll freeze one loaf & re-yeast the other!