My recipe says that I can use my new sourdough starter after 4 days. Based on the flat lump currently lying in my refrigerator that's not true. So, can I save my dough? Maybe by adding some fresh yeast?
Has anyone got any experience with this?
EDIT: The recipe was: 500g wheat, 250g rye, 500g water, 20g salt and 200g starter
Submitted October 27, 2015 at 01:09PM by poodl3IsMe http://ift.tt/1H6fyp7 Sourdough
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