PENMART01 wrote:
>>zxcvbob wrote:
>>
>>
>>>If I save a ping-pong ball sized piece of the dough, will that have
>>>enough yeast in it to leaven a batch of pizza dough tonight?
>
>
> Chop your dough ball into bits and stir into a 4 cup bowl to which you've
> placed a cupful of warm water, to which you've stirred in a tablespoonful of
> sugar and three tablespoons of flour... cover with a clean cloth and place in a
> warm spot... after about an hour or two you should have a nice sponge
> containing enough yeast for a couple of pizzas. Of course I've no idea how
> long off your "tonight" is but I know I'd be eating pizza in about six hours...
> wouldn't be the ideal pizza crust, but decently edible... and then you may be
> pleasantly surprised. Anyway, you got somewhere better to put that ball of
> dough.
>
> So where did that ball of dough come from... next time you're low on yeast and
> want to bake more than your available yeast can handle, first make up a sponge.
>
>

I pinched it from a batch of whole wheat bread that I'm making before I
formed the loaf. I have another packet of yeast, but I want to experiment.

I chopped little ball of dough up and dissolved it in a cup of warm water.
Added the 2 cups of bread flour, heaping 1/2 tsp of salt, and about 2
Tbsp olive oil. Kneaded for about 5 minutes in the Kitchenaid. I can't
tell if it's gonna rise or not yet. I probably should have given it a
little molasses so the yeast wouldn't have to work so hard.

-Bob

zxcvbob wrote:
> PENMART01 wrote:
>> [snip]
>>
>> So where did that ball of dough come from... next time you're low on
>> yeast and want to bake more than your available yeast can handle,
>> first make up a sponge.
>>
>>
>
> I pinched it from a batch of whole wheat bread that I'm making before I
> formed the loaf. I have another packet of yeast, but I want to
> experiment.
>
> I chopped little ball of dough up and dissolved it in a cup of warm
> water. Added the 2 cups of bread flour, heaping 1/2 tsp of salt, and
> about 2 Tbsp olive oil. Kneaded for about 5 minutes in the Kitchenaid.
> I can't tell if it's gonna rise or not yet. I probably should have
> given it a little molasses so the yeast wouldn't have to work so hard.
>
> -Bob


The dough rose nicely, eventually. It took a few hours for the yeast to
reproduce enough rise the dough. It's ready to bake right now but I think
I'll punch it down and refrigerate it and bake it tomorrow.

Best regards,
Bob