On Sat, 14 Apr 2012 09:32:38 -0700, sf > wrote:

>On Fri, 13 Apr 2012 20:02:05 -0400, Cheryl >
>wrote:
>
>> On 4/11/2012 2:17 AM, Paul M. Cook wrote:
>>
>> > Also, if you make bread often, reserve a piece of the dough and store in the
>> > fridge. That will be your "starter" for he next loaf. This is he secret of
>> > bakers worldwide. Over time the flavor becomes extraordinary and complex.
>>
>> Thanks for the kneeding answer, and also for this. My mom asked me if
>> the recipe I used asked for a starter and I had no idea what she was
>> talking about. I did ask and she told me. And now you have too.
>
>I should probably start doing that with pizza dough, except I don't
>make it very often (once a month at the most) and you have to "feed"
>the started at least weekly, don't you?

I think Paul is talking about the "old dough" method that should be
used in a couple of days. And you are talking about a sourdough
starter, right? I was wondering what Cheryl's mother was calling a
starter.
Janet US