Author Topic: Another old dough question  (Read 1029 times)

0 Members and 1 Guest are viewing this topic.

Offline UnConundrum

  • Registered User
  • Posts: 226
  • Location: Bechtelsville, PA
Another old dough question
« on: December 28, 2009, 09:11:38 PM »
Either Sunday or Monday, a week ago, I started a dough for use last Wednesday.  Dough was made with Ischia, about 30 grams of 100% hydration starter to make 6 one pound doughs.  They sat out at room temp till Wednesday when I refrigerated the left overs.  All but one were used the following day.  That lone survivor remains in the fridge, in a plastic bag, nicely puffed up (iow not collapsed).  I made another dough this morning for Wednesday night again.  Would you have thrown that last survivor into the mix for the new dough?