I have a breadmaker machine and when I made my last batch of dough I saved out a half cup of the mixed dough that had yeast added to it and put it in a container in the fridge. That bread rose fine. It is whole grain wheat with a little sweetener to help the yeast.
This time, instead of adding yeast, I added the half cup of risen dough, and prepared a sponge method, allowing 1/2 cup less flour than normal to compensate for the 1/2 cup of dough starter.
It's been two hours since the machine kneaded the sponge starter. When no bubbles appeared, I unplugged the machine to let the bubbles appear. Still no bubbles after two hours. I guess I'll have to add the store-bought yeast to get it going properly.
Shouldn't saved-out dough 'leaven' the new batch of bread dough?
What's the trick to this, please? Should I freeze the saved-out starter dough instead of refrigerating it? Thank you for any help you may give.
This time, instead of adding yeast, I added the half cup of risen dough, and prepared a sponge method, allowing 1/2 cup less flour than normal to compensate for the 1/2 cup of dough starter.
It's been two hours since the machine kneaded the sponge starter. When no bubbles appeared, I unplugged the machine to let the bubbles appear. Still no bubbles after two hours. I guess I'll have to add the store-bought yeast to get it going properly.
Shouldn't saved-out dough 'leaven' the new batch of bread dough?
What's the trick to this, please? Should I freeze the saved-out starter dough instead of refrigerating it? Thank you for any help you may give.