I've been baking every day for abut three weeks and have accumulated a container of 'dough' remnants, which are the remains of each first prove/proof (what's the correct term there?) Can I use them to go straight into the second stage and make a loaf with - though I notice it smells quite 'gluey' rather than yeasty.
Also, what is that first lump of dough called - leaven?
Thanks in advance.
Sally
Replies
Hello Sally,
Some people do just use a piece of dough from one batch as a starter for the next (called a 'chef' I think - but what's in a name?). I don't think saving for a time is a good idea as you will find that the gluten breaks down and, as the environment isn't as acid as in your long term 'sourdough', there is more chance of unfavourable bacteria getting a foothold and that could bring about your 'gluey' (I'm guessing something akin to nail polish remover) odour.
So, I guess you have a couple of options. The first would be to try making a loaf just using your left-over as the leavening starter for your next loaf but you might find that things take a bit longer to get going. The other would be to just incorporate it into the recipe making an appropriate adjustment to the fresh flour and water to compensate. You could be rewarded with some extra character to the finished product.
As far as the stuff that you have already collected, it might be best to write it off particularly if the acetone smell is particularly strong.
As far as proof/prove goes - proof is a noun and prove is a verb - so arguably it is first proof to prove that the yeast/culture is really active. Actually that goes back to the instruction to dissolve the yeast and leave for 10 minutes or to feed your starter to demonstrate that it is alive before committing your 'valuable' flour and other ingredients to the chance that the leavening agent is not viable and producing bricks rather than loaves. In some places you will see the first stage of dough preparation and development referred to as the pre-ferment (which also happened to be a horse in the Melbourne Cup which probably needed some proving beforehand :)
Good luck with your projects.
Farinam
Thanks Farinam, a mine of information as usual. Think I'll bin the leftovers then.
That's actually cleared up something that's been puzzling me - my friend bakes using a starter that looks like dough, which must be a 'chef'. I think I'm going to have a go with this myself.
My starter started to get a bit acetoney, so I've been removing a lot of it each day and feeding with more flour and water than usual and I think it's coming back round. Still produces v nice bread though.
Ah yes, the proof/prove thing makes perfect sense now you explain! I would definitely NOT have backed that horse, since the whole ferment thing is fraught enough already :)
Happy Monday
Sally
Hi Sally,
Some people do use what is called a stiff starter, which also has a dough like consistency. There are reported to be some advantages in obtaining a more 'sour' result in the finished product and in the keeping qualities (in the fridge) without so regular feeding. Actually feeding such a beast is rather difficult, trying to incorporate flour and water reasonably thoroughly and in a reasonable amount of time. Even making the dough requires a bit more effort to incorporate that sort of material. If you think about the 'forty-niners' getting around with their 'sourdough' in a bag around their neck, it is unlikely to have been too liquid or refreshed on a regular basis.
Good luck with your projects.
Farinam
Hey Farinam - TADA!
Thanks in part to all your helpful advice I think I'm getting there!
I've gone back to using a pot to bake in as my oven has too many mood swings and I think the steam process was coolong the oven too much. Just experimenting with using a 'chef' as you explained.
Happy day
Sourdough process addict of Cambs.
Hi Sally,
As they say in the ads - it won't happen overnight, but it will happen!
Good job, you.
Farinam