"Janet Bostwick" > wrote in message
...
> 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.


Yes, old dough method. Back in the day people baked bread every day so they
just reserved a chunk of dough for the next day's batch. Works just like
starter. The yeast develops a very nice flavor over time. It's just like
reserving some sponge from a sourdough starter. But it does not keep well
at room temperature. Best kept in the fridge. It can last 5 days in a
refrigerator.

Paul