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Or scraping the bottom of the barrel... 
I make pizza dough using the yeasty gunge from the bottom of the fermentation bucket but can never remember how much yeast to use, mostly because MrPP only brews twice a year and I have a short memory
As a few other folks seem to do this too, I though a collection of basic recipes might be useful?
Pizza Dough for 2 of us - 230g of bread flour, 100ml of yeast sludge activated with 1tsp sugar. The dough doubled in about an hour just in the kitchen, before being rolled and squeezed onto the tray and left to rise again for about 30mins plus assembling time. It makes a dark dough which has a distinctive yeasty flavour.
I'm going to try a focaccia type thing to go with stuffed tomatoes this afternoon.
I make pizza dough using the yeasty gunge from the bottom of the fermentation bucket but can never remember how much yeast to use, mostly because MrPP only brews twice a year and I have a short memory
As a few other folks seem to do this too, I though a collection of basic recipes might be useful?
Pizza Dough for 2 of us - 230g of bread flour, 100ml of yeast sludge activated with 1tsp sugar. The dough doubled in about an hour just in the kitchen, before being rolled and squeezed onto the tray and left to rise again for about 30mins plus assembling time. It makes a dark dough which has a distinctive yeasty flavour.
I'm going to try a focaccia type thing to go with stuffed tomatoes this afternoon.
