On a whim, I saved a small lump of yeast dough in the fridge and have been making loaves with it as the only leavener (and then taking a new lump from the risen dough).
I think because I started with yeast dough, I'm simply preserving the yeast between batches. I had thought souring bacteria would have colonized and pushed out the baking yeast by acidification but I guess they move too slowly in the fridge. Maybe more time is needed.
The dough is painfully slow to rise, about 24 hours on the counter (yes, that's right!). And I thought that acidifying bacteria would love the long warm rise time. Maybe I need to get my hands in there (I mix with a fork usually) to inoculate it with some bacteria.
The bread tastes good, it has perhaps a slightly different flavour than plain yeast bread but I would need a side by side comparison to tell for sure.
The shape is awful because I have been making it wet ~70% hydration, and, like with past sourdough, it spreads rather than standing up.
I'm going to continue the experiment to see if it gets sour.
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