I have read that 1 to 3 days is the right time for a pate fermentee. I have a chunk in the refrigerator that is a week old. Is it still good, but not optimal, or will it make foul bread? What happens after three days that makes it unfit? (Sourdoughs seem to keep longer and be okay)
and at the same time refresh it. Make a small amount of dough to replace it using part of it. Bulk rise it and use it into your recipe. :)
I tried this and it worked fine. Thanks for the info.