Originally Posted by PieSusan
Yes, I wondered when you would feel that would happen. However, I wonder if a little piece of the older sourdough added to regular bread dough would give you a proper tang right away. Hmmmm, wanna experiment and let us know?
Interesting that you mention the old dough. The book recommends doing that very thing, or at least NOT cleaning out the storage container. I have some smaller containers (Tupperware) that I may use to make 1/2 recipes.
I just pulled the dough out of the fridge, and was greeted with the strongest "fragrance" to date. This is day 10, and we may be at the end of MY storage life decision. Both DW and me agreed to bake off this loaf just to see if it's edible, and then to start over with a fresh batch of dough in a clean container. The fragrance is quite sharp, and is not at all agreeable with my palette. I'm certain there are some sourdough aficionados who are just salivating while reading this, and this may be the point they are waiting for. Off to the oven....