Can over proofed loaf be saved?
Hi I'm brand new to making sourdough bread. I had been fermenting some dough in the refrigerator took it out this morning and set it out on the counter thinking it would be fine this time of year. I got home checked my dough and it won't hold any shape, sticks to everything and is very runny. From what I've learned so far I'm guessing it is very over proofed. My question is there a way to save this loaf or should I just toss it out and consider it part of the learning curve? If it makes a difference it is high hydration, no knead, long fermentation, no commercial yeast. I have made this once before and it turned out beautifully so I know the problem is my lack of experience and not the recipe. Thanks for your help!