|
|
|
|
On 2 Feb 2005 17:58:03 GMT, lid wrote:
>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
Hello again,
I wrote "incorporate" as in "mix in."
Even a tiny ball of such old dough will have billions of
living yeast cells.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
|