Starter from dough?

[Jet_deck]

Jeff Verisano was able to 'clone' Patsy's starter by obtaining a piece of dough.  I have access to some dough from a national chain restaurants' sourdough buns.  (The chain that rhymes with Blotsky's).  Can someone give me some pointers or suggest something I can read on 'how-to' ?  Thanks.

[Bill/SFNM]

Don't know about Blotzky's, but plenty of commercially-produced "sourdough" bread uses artifical flavors. Not sure you will get a starter with anything useful.

 

[Jet_deck]

Thanks Bill, I hadn't even considered the extra stuff they are probably putting in it.

[Pete-zza]

Jet_deck,

See the threads at http://www.pizzamaking.com/forum/index.php/topic,7398.msg63767.html#msg63767 and at http://www.pizzamaking.com/forum/index.php/topic,9463.msg81893.html#msg81893 and the links referenced therein.

Peter

[Jet_deck]

Jet_deck,

See the threads at http://www.pizzamaking.com/forum/index.php/topic,7398.msg63767.html#msg63767 and at http://www.pizzamaking.com/forum/index.php/topic,9463.msg81893.html#msg81893 and the links referenced therein.

Peter

Thanks Peter, i do have 2 pieces of dough from a few days ago, that I would like to start.

>> But after reading the referenced material, maybe not. <<