March 26, 2009 - 11:22pm
Sourdough Starter
I have just made Danish Rye bread, and the recipe says to put 100gms of the dough, into a jar, cover wilth salt and store in the fridge. When next I bake, what do I do with the salt, wash it off, use some or what? Thank you.
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Sounds interesting. I would cover with flour but salt? ....hmmmm.
I would guess the salt pulls moisture out of the dough creating a protective thicker skin around the dough ball. Sounds like an interesting long time conservation method.
When ready to use, I would cut the starter open and use starter from the middle and avoid the salt. Salt retards the yeast so I don't think it helps the next loaf and might make it also hard to figure salt content.
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