Hi all, this pic is 2 week old discard that’s been in the fridge. I always save it, in case of a calamity. I always toss it, but I wanted to try baking with it to see what it tastes like.
I know the outer liquid is hooch and from what I could glean online, the bubbles is more hooch forming? It looks gross, but it smelled good. Little sour, but fine. I fed it for now, but thought I would check before this became my last post ever lol…
I think it is fine, assuming that gold hue is a whole grain flour and not some discoloration.
If you’re using it to leaven a bread, make sure you give the dough a long time to rise, and you might consider just using a very little of it in the dough. This article and the comments after go into the whys of that.
