I’m keeping a leftover from a pizza dough that I made with yeast. I feed it every 6-7 days with water, salt and a pinch of salt. It rises very well both outside and inside the fridge.
I’m curious to know if the microflora of an old dough fed as I’m doing currently resembles the microflora of a sourdough, or if its origin from baker’s yeast imply a different set of critters in the dough.
Are lactobacilli present? Do they work as actively as in a sourdough starter?
source : www.thefreshloaf.com
Submited at Thursday, October 28th, 2010 at 12:00 am on Uncategorized by admin
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