I've been busy the last couple of weeks and forgetting my weekly sourdough feeding. Pouring off the hooch, yes, feeding it, no.
Yesterday I resolved to feed the poor little starter. When I pulled it out of the refrigerator, opened the jar, and smelled ... uh-oh. Didn't smell right. But I made up some flour and water, put in a teaspoon of the old starter, threw out the rest, and hoped for the best. Left it overnight. This morning, it still didn't smell right.
I took a chance. I made up a new batch of starter (fresh flour and water, plus a teaspoon of the old) and put it in the fridge. Then I added flour, a bit of regular yeast, and water to the poolish that had been fermenting overnight. Was I wasting flour? What would happen?
No final report yet, but the bread is rising, if slowly. I tasted the dough. NICE and sour. I may have saved my starter. Stay tuned.
Success, sorta kinda. The bread is done. It's delightfully sour, but a bit heavy.
But, I seem to have saved my starter! Huzzah!