My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all.
- Initially, normal wholewheat bread dough made with Instant Yeast. Used to make bread but a small piece is kept (~70-100gm) in refrigerator.
- Next day, when making new dough, that 70-100gm portion of old dough is mixed in and it's allowed to rise for 2-3 hours.
- A 70-100gm portion of this mixture is kept again in refrigerator and mixed in next day.
- Repeat same everyday.
The result is definitely great for the flatbread naan but I am not sure about safety of this.
Question: Wouldn't a small part of it be too old after 2 weeks or so? I am sure some of of the old dough remains, however diluted. Mom claims she'd start process totally fresh after a month but I believe that's too long.
Edit: I heard it's similar to Pâte Fermentée but I'm still not sure if about a whole cycle.