On Thu, 16 Feb 2012 16:40:13 +0100, Dario Niedermann
> wrote:

>Hi! After perusing this newsgroup's useful archives, I decided to grow
>my own sourdough starter. Pastry flour and water in equal proportions.
>It's about 12 hours old, it looks somewhat bubbly, healthy white, and
>smells funny.
>
>My question is: Since I intend to bake bread later in the day (or
>tomorrow at the latest) can I use some of the starter for the dough?
>
>Not that I expect it to leaven (too young, probably) so I'll still use
>commercial yeast for this batch of bread. It's just that my starter jar
>is already 1/3 full. Being the cheapskate that I am, I'm wondering if I
>can avoid throwing part of the starter away and turn it into dough
>instead.
>
>TIA

Look up "Biga" in bread making.

Maj6th