Old-fashioned dough leavening is made by using a piece of dough from a previous batch as a starter for a new batch. This creates a more complex flavor and can be used for bread, muffins, and cakes. Sourdough is an ancient form of leavening made by attracting wild yeasts. The leavening can be stored in the fridge or frozen, but needs to be allowed to sit at room temperature before use. It creates a unique flavor and is carefully monitored by some bakeries.
Old-fashioned dough leavening is exactly what it sounds like: a piece of dough held over from a previous batch of bread that’s used as a starter for a new batch. There are several types of old dough yeast, ranging from sourdough starters that have been in continuous use for decades in some bakeries, to dough left over from a batch of bread made with brewer’s yeast. Rising the old dough tends to create a more complex loaf, with a wider range of flavors, and many people enjoy using it.
In addition to being used for bread, this type of leavening can also be used for other foods, such as muffins, leavened cakes, and so on. Like other yeasts, it will cause the dough to rise and be light and fluffy, rather than thick. Because the yeast is older, it tends to have a slightly more acidic, savory flavor, which will carry over to the baked goods in which it’s used.
Sourdough is an ancient form of leavening of old dough. It is made by preparing a small amount of flour mixed with water and sometimes other ingredients such as crushed fruits. This blend attracts wild yeasts, which vary depending on the region where the starter is made. The baker carefully feeds the starter, encouraging the growth of yeasts within, and then uses it to rise a batch of bread. He or she can then prepare a new appetizer or reserve a piece of dough from this bread batch to use as a leaven.
When old fashioned dough leavening is made with bread that uses regular baker’s yeast, a small piece of dough is simply reserved before the bread is baked and carefully fed so the yeasts don’t die. Over time, the leavening can attract wild yeasts, ferment slightly, and become a unique starter. In other cases, leavening weakens when used too many times and can die.
The old leavening can be stored in the refrigerator for up to two days, slowing down the development of the yeasts. It can also be frozen, having been wrapped in wax and then foil, but will need to be allowed to sit at room temperature when the bakers want to use it, allowing the yeasts inside to wake up. An old dough leavening is a very unique leavening, taking advantage of the specific yeasts of a particular region and creating an individual flavor that will be distinctive. Some of this leavening is famous and has been carefully monitored for decades by its parent bakery, ensuring that customers experience the flavors they know every time they buy bread.
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