I had sooo wanted to go out for a fish fry on Friday night. But I had food left over from my weekly load and I also had spent a little extra the night before for dinner ingredients. SInce I actually had some extra comfit from that dish, I had to use it. There was also a little bit of dough left and the rest of the pizza sauce. 
I used angel hair pasta for the comfit and it was quite nice. It's a mix that is half Smart Taste and half Weggies.
The pizza had the sauce, broccoli and avocado. I mixed some cheddar in with the regular three cheese mix I like to use. The dough was quite hearty because it had risen and kept over four days.
One thing that most people don't realize, is that wheat can act just like yeast to make dough rise. So, I had a little dough left over and used that to help start another batch. I did start with some warm water and yeast, but I used only about a third of the amount I usually use. I made the next batch with wheat, white/wheat and white (with added wheat gluten) just as I normally would. Even though I used less yeast, it raised just fine!
So you used a bit of pizza dough as your would a sourdough starter? That's cool.
ReplyDeleteMany years ago, my husband gave me a book on baking bread and this was something I was really surprised to learn. It occurs with wheat flour but not white. It's because wheat has the whole kernel. The author said if you made whole wheat dough up, you wouldn't actually need yeast -- but it would take longer to rise. I re-use dough like this for pizza a lot and I think the subsequent batches get better and better.
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