Kenneth > wrote:

> When you are ready to bake a loaf, but before adding any
> salt, fats or other ingredients, pinch off a piece of your
> dough and put it in the refrigerator (are you off the power
> grid also?).

I'm not off the grid yet unfortunately. So, it's just keeping
back some dough/water/yeast in a ball, somewhere cold.

> Then, when you next are ready to bake, incorporate that ball
> of dough.

If I save a ball of dough, when I next bake, what are you
supposed to do ? Do you mix that dough in some water with
sugar/flour to get it going... yeast propagating again ?

'Stepping it up' is the term used in brewing, where you
grow the yeast colony so that's it's sufficient for
optimum fermentation purposes.

> As long as you don't forget to save it, you are set from
> here on out.

Many thanks for your help.

d