What did I just make by accident?
I was making dough for pizzas, for my daughter’s birthday party. I was making enough for 6 crusts, so I had a larger bin full of the dry ingredients, and I managed to balance it poorly on the scale and ended up adding way too much water.
I didn’t want to throw out that much material, so I put it aside, covered. It formed a sponge on top of a layer of liquid overnight. It smells… not like a normal bread fermented with commercial yeast. It’s a little bit sharp, similar to sourdough starters I’ve made before.
I suspect I managed to have some wild yeast sneak in. I’m suspicious, cause I’ve never had it happen that easily. I know that if a culture turns pink, there’s an undesirable organism in there. This didn’t – was I really that lucky to get a sour culture going in a day?