Using dough from previous bread as starter for new loaf - how?

[CarolineW]

Can anyone help me?  I've got a sourdough loaf going now using kefir in place of the liquid, then leaving it to ferment (rise) for 24 hours.  It works perfectly and is a revelation for me, but I know that theoretically I should be able to take some of the dough and reserve it as the starter for the next loaf, rather than using the kefir every time.  Does anyone do this to be able to tell me how to do it with the TMX?

Thanks so much
Caroline

[achookwoman]

Caroline,  I haven't done this but I have read that you just remove a lump of the prepared dough,  wrap it in plastic, store in fridge, and incorporate it into the new mix when making a new loaf.

[CarolineW]

Thanks Chookwoman.  I'm going to give it a go the day after tomorrow (I have a kefir sourdough fermenting at the moment for tomorrow's loaf).

Funnily enough I did a demo yesterday, and the host had invited a French chef to watch (!).  He was such a nice man and gave me several very useful tips which I'll be using in future - and one of them was to keep about 20g of bread dough covered in the fridge ready to use in the next loaf, and to just knead it in.  I thought wow!  I didn't tell him I was wanting to do this, he just said it out of the blue.

And now I've logged on to see what's happening in TMX Forum land, to find your answer saying just the same thing - so thanks.  Clearly it isn't rocket science and shouldn't be any problem to do.  I'll let  you know how I get on.

[judydawn]

Was the French chef impressed with your demo Caroline, does he have a TMX or did he order one there and then?
No pressure with a chef in your midst?  I would have been packing it 

[CarolineW]

No, he didn't order one, but he was quite impressed.  He's thinking of getting the chef's demo for his restaurant.

Yes - just a tad intimidating (!!!).  He was such a nice bloke, though, that it made it much easier.  Plus, let's face it, we always know that we're standing behind something impressive don't we?  Who could fail to be impressed by the TMX if they know anything about cooking at all?  And I always love getting tips!  I'd love to spend a day with him so that I could learn more.

[cookie1]

I'll look forward to hearing how your 'sourdough' works out Caroline.

[Frozzie]

me too so stupid question but do you not add the yeast then or still need the yeast with the starter??

[cookie1]

I think you just  make each bread with yeast as per usual Frozzie, but remove 200g or so for next time and use the 200g you have from the previous dough.

[CreamPuff63]

as per cookie's advice, 200g kept in a plastic bag and then added to the bread. after the 2nd rise take off 200g to keep in the fridge for your next loaf. We learnt this at Tenina's class 

[CarolineW]

I'm just reporting on my experiments.  I'm keeping back about half a handful from a risen dough and putting it in a covered container in the fridge ready for the next loaf.  Next day or couple of days later, I measure out my ingredients minus yeast, and add the lump of dough from the last batch, and knead as usual.

Everything else is the same except it can take slightly longer to rise (I use the same amount of starter dough even if I'm doing a 600g flour dough, it just needs a bit longer )

Most of the time I'm doing my usual 'put it in the fridge overnight' to rise.

The bread is lovely.

[Frozzie]

thanks girls so some say yeast in and caroline says no added yeast which makers sense as isnt that the purpose of a starter ie to not add yeast??

[cookie1]

It is indeed. True sourdoughs use natural yeast. I think with doing it this way it MAY take a while for the natural yeasts to develop in your bits of saved dough. Probably why it takes a bit longer to rise. The sourdoughs I make take ages and ages to rise. About 4-6 hours in ideal conditions. You can also do as Caroline does and put it in the fridge overnight and just bring it back to room temperature the nest day.

[achookwoman]

You can play around with the dough.  Keeping a bit from the previous dough and adding to the next,  but if you are in a hurry/short of time,  them you can add a bit of yeast.  just depends on your needs.

[Frozzie]

ok thanks..

[cookie1]

Thanks for the help Chookie.