Hi Nicole, wow my bread journey interrupted my macaron journey and I’m enjoying my bread journey a little too much (I’m a carbohydrate addict and packing on the pounds..lol). I love the idea of using vegetable stock. I was wondering, I make a Neapolitan pizza dough using 00 flour, my recipe yields 6 dough balls but because it’s normally just my husband and I, I freeze 4 to 5 of them. Could I thaw one of those out and allow it to sit in the fridge for a day or two and use that for my old dough? They’re made with a poolish.
To specify it can really be any old dough, so you don’t have to worry too much about hydration/recipe. But I haven’t used sourdough old dough. I’ll have to try that now that I’m making it!
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Hi Nicole, wow my bread journey interrupted my macaron journey and I’m enjoying my bread journey a little too much (I’m a carbohydrate addict and packing on the pounds..lol). I love the idea of using vegetable stock. I was wondering, I make a Neapolitan pizza dough using 00 flour, my recipe yields 6 dough balls but because it’s normally just my husband and I, I freeze 4 to 5 of them. Could I thaw one of those out and allow it to sit in the fridge for a day or two and use that for my old dough? They’re made with a poolish.
Yes you could definitely use those! I’m so sorry I didn’t see this earlier Annette!
Hey, Nicole, how do you get the old dough? Was it from a previous dough with the same recipe or from your sour dough bread?
Hi! I wrote it out in the description of this video! Let me know if you have issues finding it. ❤
To specify it can really be any old dough, so you don’t have to worry too much about hydration/recipe. But I haven’t used sourdough old dough. I’ll have to try that now that I’m making it!