Can left-over "Old Dough"--you know, that fake sourdough starter made with
commercial yeast about a day before it is needed--be saved, fed, and
perpetuated in much the same way as real sourdough starter? For example, I
made some "Old Dough" the other day and I have some left from yesterday. I
thought I'd just save it and feed it a little flour and water, etc. One
problem I see is that it already has some salt in it which inhibits yeast
production. But eventually the salt would disappear or be dilluted out of
the mix. Hmmmmm. . . Any thoughts?

Thanks.

Rich Hollenbeck