I've tested three loaves with this technique, and they all came out great. First was the Naturally leavened sourdough bread, following the recipe's directions. It was ok, but not as perfect as I would have liked. Second was the same recipe, but this time I baked it in a Dutch oven, and it turned out beautifully. So, I chose an arbitrary recipe (focaccia) from one of my cookbooks, and used the yeast water straight from the fridge. I don't think I've ever had such a wonderfully squishy and bubbly dough. It turned out perfectly. My next test will be to make the starter, pretend it's a discard, and see what happens. I'll be sharing this technique with my bread baking group, and it will be fun to see what their opinions and results will be.

• Reply