Steve Sullivan's Mixed-Starter Bread

[Isa]

For the first time in those last few weeks I actually remembered to save a bit of dough to try this recipe. I wrapped the little ball of dough in plastic wrap and stored it in the fridge. Will it be all right to make the first starter tomorrow morning?

Thanks!

[Kimmie]

Yes Iza, you can start tomorrow morning. Let it come to room temp first; then proceed. It's quite easy to use the bread-making plan on p. 113 and adjust it to your own schedule.

[isaac]

so i have a question.


i just read something on using old dough left over from the prevouis day to make bread. is it like using a starter? *** it in with the rest of your ingredents? i suppose you would need to miss all the ingredents first and then add the old dough so it wont double mix.

what do u think?

also, what purpose does the old dough do versus a sour starter?

[Isa]

Thanks for your help Kimmie, I am curious to see how this will turn out. I think I'll half the recipe as I already have have one loaf to eat.

I can only answer you with regard to this recipe Isaac. To make the first starter aka the old-dough starter, you start with a little ball of white bread dough add water and flour and let it rest for 8 hours or so. You then add more flour and water and let it rest for 4 hours. Then you make the dough and let it rise then after a final rise, you shape and bake it.

[isaac]

so i wonder what the diffrence would be if you just used a sough dough starter apposed to old dough or maybe i am just a confused little boy. wouldnt be the first time

[Kimmie]

Well then, it would give you a totally different bread. Note that this recipe is not a sourdough bread.

[Isa]

I hope the litt' ball o dough can wait 24 hours. I couldn't do it today. I'll know tomorrow if it can stand the wait!

[Kimmie]

Isaac,

Here's more on Sourdough starters
This one is based on Lionel Poilâne's natural sourdough loaf which uses the "chef" method.

Happy reading!



[ July 31, 2001: Message edited by: Kimmie ]

[Isa]

How long do you think I can keep the ball o dough in the fridge before using it to make Sullivan's starter?

Thanks!

[Kimmie]

Iza,

If you plan on using it soon, it should be fine. Otherwise, I would freeze it until I'm ready.

[Isa]

You read my mind Kimmie I was just wondering if I could freeze it. I don't think I'll be able to do it before the weekend and that is if I feel better.

Thanks!

[Kimmie]

I'm sorry you don't feel so good. Hope you recover very quickly, Iza.

[KyleW]

According to The Bread Builders

"The addition of a yeasted dough that is 3-12 hours old to a new mixture of the same formula is an easy and controlled way to get some of the flavor (but little of the acid) of fermentation into volume produced bread."

It seems to be more of a time savor than anything else.

[Isa]

In Artisan Baking Steve Sullivan makes the litt' ball o' dough the night before. He calls it the scrap dough. From there he makes a poolish then his dough.

That loaf is the one on the cover Kimmie. You can still make his bread even if you forget the ball o' dough.

P.S. I got the last copy Kimmie you might want to order it. Takes a few weeks to get in.

[Kimmie]

Thanks for the info, Iza. I will order it right away!