Scrap dough

I have been making the Acme Baguettes in Artisian Baking across america for a while now but I was wondering can I use a little dough saved from each batch as the scrap dough called for in the recipe.  I know this is realy the idea behind why the call it scrap dough i.e. save a little dough each time you make the bread in your fridge and you sort of get a little more flavor from it.  But again I want to know cann the "scrap dough" the call for making with a certain amount of yeast be reaplaced with real scrap dough saved from the last batch and of course refreshed if I wait too long to use it.