Most of us who delve into flour dough probably use a preferment of different varieties to start our recipe either a levain, sour dough starter or others.
When storing these for future use one would store in a refrigerator, right? right. On the last couple of pizza doughs, I saved a piece of raw dough and used for the next time when making dough. Obviously saved another piece and put in the refrigerator.
To my question, Can or does anyone store their dough in flour at room temps for an extended period of time? I did it once, let sit in flour for 1 week and it worked fine, smelled great and tasted pretty good. Im just wondering if its actually safe to do. I assume the ancients did it this way.