You may open a bucket of dough that’s been untouched for several days or more and find it’s gray, leathery and has some liquid on it (pictures below), with a strong “sourdough” smell to it, since it had been fermenting for a very long time. For those of us who like that kind of character in our bread, it’s great. The best thing to do with this older dough is to incorporate it into a new batch. It jump starts the flavor in your new dough, without having to wait days for the fermentation. It is like having a sourdough starter, that you never had to feed.
How to make bread in five minutes a day?
The secret is homemade stored dough, mixed and refrigerated for up to two weeks... more