What is a piece of dough saved from another batch called?
A piece of dough saved from another batch is called a starter or a mother dough.
* Starter is a common term for a leavened dough used to initiate fermentation in another dough.
* Mother dough is a more specific term for a sourdough starter, which is a mixture of flour and water that is fermented by wild yeast and bacteria.
Both terms can be used interchangeably, but mother dough is more precise when referring to sourdough.
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