Revive Sourdough Dough
This will get your dough ready for using the next day. If you need something faster then I would suggest a method using dried yeast.Far from being a rescue, this is actually a method used in many parts of the world: some of the dough is saved and then this is used to make dough for the next day. The sourdough continues to do its work and depending on temperature this dough could be ready to use within 4 or 5 hours, or more likely the next day.I mixed a batch like this and this less than half filled the plastic tub. At a cool kitchen temperature the dough totally filled the tub after a few hours.
Equipment
- Stand mixer with dough hook
Instructions
- Put the bowl of the mixer and zero. Add the older dough and check the weight. You can add new bread flour, water and salt to about the same weight.
- Add the flour and water in a proportion of 2 to 1. eg 400 g flour and 200 ml water and a tsp of salt
- Mix with the stand mixer for about 8 minutes, starting slowly for 2 minutes and then speed up
- Add a small amount of flour or water as required
- This will be ready to bake tomorrow