The night before the superbowl, I made 4 kg of pizza dough for the big day. I stored it outside in a loosely covered container on my deck. I used about 3/4 of it on the day of the superbowl and the remainder has sat in there for 11 days now. Since the raccoons decided to pass on it, I had to find a use for it.
Some time ago, Andrew convinced me a yeasted dough would last much longer than I expected. I now believe a lump o dough has approximately 4-5 full rises before the dough is spent; eventually it gets too sour and needs to be refreshed with more flour. The weather's been cool enough so the entire 11 days has been a long retarding period and it was ready to go tonight. I made pitas for our hummus tonight. They had a hint of a sourdough flavor and were great with the hummus.
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