new user of this forum, but baking the same sourdough bread for years. i store a bit of the starter in the refrigerator and then wake it up by feeding it for a day or 2.
in the feeding process, i add water and flour, when it has been fed, i throw out most of it and repeat the process until it doubles.
my question is this time i decided not to throw out the excess, so i put it aside. now that i am ready to bake, i am wondering if i can use the excess flour/water/biga. it has a similar consistency to my starter, strange to me since it was just sitting in the refrigerator.
a second part of this question is if i try to use it, it will obviously throw off my recipe, not just in the amount of starter, but in how much flour and water. so what to do?
i hope this is clear and i am not giving anybody a headache trying to follow this.