Author Topic: Starter from dough?  (Read 1078 times)

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Offline Jet_deck

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Starter from dough?
« on: September 23, 2010, 11:39:33 AM »
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.
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline Bill/SFNM

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Re: Starter from dough?
« Reply #1 on: September 23, 2010, 12:09:11 PM »
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.

 

Offline Jet_deck

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Re: Starter from dough?
« Reply #2 on: September 23, 2010, 12:24:33 PM »
Thanks Bill, I hadn't even considered the extra stuff they are probably putting in it.
Her mind is Tiffany-twisted, she got the Mercedes bends

Online Pete-zza

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Re: Starter from dough?
« Reply #3 on: September 23, 2010, 03:58:43 PM »

Offline Jet_deck

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Re: Starter from dough?
« Reply #4 on: September 23, 2010, 05:42:09 PM »
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. ;D<<
« Last Edit: September 23, 2010, 06:03:01 PM by Jet_deck »
Her mind is Tiffany-twisted, she got the Mercedes bends


 

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