20% Rye tartine dough smells funky
I think I may have let my levain sit for too long and it began to smell a bit funky (similar to when the the starter was not yet sour smelling, but more funky fermented smelling? Only thing I can liken it to is when I worked at a retired sugar mill that had old molasses fermenting in the trenches). I proceeded to make the dough and at the end of the "autolyse" it all had the same smell. I am persevering through the process, but is it doomed? Does anyone know why it smells like this? My starter smelled quite healthy to begin with.
Thanks in advance!