I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of the starter back for next time.
I realised this while kneading the dough.
I took some of the dough and put it in my starter jar with some tepid water and some rye flour, have I done the right thing?
The starter was a month old and making some pretty good sourdough.
Will the salt in the dough be a big problem?
Have i unbalanced the yeast bacteria mix?
Should I start from scratch again?