My recipe said that my starter should be ready by day four, but the lump of unrisen dough in my refrigerator says otherwise. It has been there for almost 24 hours with no noticeable difference.
Can I save this dough by adding yeast? Has anyone tried this?
The recipe was: 500g wheat, 250g rye, 500g water, 20g salt and 200g sourdough starter.
Submitted October 27, 2015 at 02:00PM by poodl3IsMe http://ift.tt/1LU9X7C Breadit
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