Well I tried a long overnight autolyse. Not thinking, I used the bowl that I'd built my previous levain in. Feeling lazy, I just used my bowl scraper to clean out the bowl before adding flour for the autolyse. I was feeling lazy, and figured 'good enough.' . Needless to say, I returned to a bowl full of highly active starter the next morning. Curses, foiled again. Them sourdough critters are feisty. I decided to turn it into ciabatta, I couldn't get enough tension in the dough to form a proper boule. It smells awfully sour, we'll see how it bakes up and tastes.
Live and learn.
Tim
Has benefits.
Scenario we all to often hear about...
"Oh no I by mistake used all my starter in the dough"
As long as you haven't washed the starter container up then simply add flour plus water and voila - starter saved.
:)
Absolutely. I'm continually impressed with just how difficult SD cultures are to kill. I've forgotten about them for 6 months, and still managed to salvage them. It seems that life always finds a way.
leave little bits in the bucket and it will speed up the hardening process for the next batch.