Beer pizza/pretzel dough too old?

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mini_maggie on 11 Nov 2013 at 09:37

I have some leftover pizza/pretzel dough in a bag in the fridge originally made with beer and instant yeast ~ 10-11 days ago - week was just crazy and didn't have a chance to use it or even move it to the freezer.  Pretty flat with no signs of activity at this point.  Is there any hope for it for a pretzel or pizza crust today?  Should I warm it up and see what happens?   Feed it and treat it like a starter at this point?  The 1/4 Scot in me just hates to throw it out!   I imagine it would be pretty alcoholic if I rip into it... Haven't been able to find anything in the search bar. 

Thanks for any help!

My guess is it would be pretty useless on it's own. I once tried some pizza dough about that old. Tried to bake it up as some focaccia. Pretty "leathery" flat bread is how I remember it. The taste was alright though.

You could use it as pieces of "old dough" in other recipes.

Yes, old dough is another option I'd considered, but I don't know how old is too old for that either. 

Wonder if I could throw it in my chicken soup as some dumplings...

Check it to see if it was turned into a sourdough starter!   I know, I'm an optimist.  But see if feeding it on the counter top gives you any results.  

You could also spread it thin and dry it, pulverise into a flour to use as a flavouring in a fast dough, cornbread or flat bread.    I think it will just fall apart as dumplings right now.  Is it stringy?

I've had a tough time with the search function since the site update.  This topic has been discussed before but might be under  used up dough,  exhausted dough,  leftover sourdough starter (and go back several years, add a date like 2010 to the search.  or 2008.

to ask that question but glad to know I'm not the only one having less than great luck with the search bar. 

Haven't handled it yet to know if it's stringy or how broken down it is.  I'll try chopping up some and feeding it to see what happens.  Should I try 1:1 feeding or more water, given that it's a dough to start with?

Drying some is a good thought...