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I had this question recently, so sorry for jumping in. I found that Tom Lehman recommends no more than 15% by weight of your total mix. http://thinktank.pmq.com/threads/resusing-yesterdays-dough.13650/
For the dough that I used for the Caputo Cup this is the formula and what was added. Note the dough I added was first frozen and then defrosted. Since the old dough was Detroit style I have no idea what the final hydration was. For my dough I used for the win. It was for 5 dough balls:Full Strength flour at 61% hydration2% Morton's Kosher Salt0.16% IDY1.75% of the oil I use at market1% sugarI also used almost 2 old Detroit style dough that were frozen and defrosted. The weight I used for the old dough was 1.15 lb. The doughs then cold fermented for 3 days. The one dough ball I used at the Caputo Cup hit the lid of the plastic container before it was used to make a pizza.Norma
Norma,If you have the two formulations, the one with the FS and the one for the old dough, and you know how much of each you used, I might be able to come up with the combined formulation. Then you can sell the final formulation and end up with a home such as shown below .Peter