painful pain de champagne, help needed
So I attempted to make Pain de Champagne based on a recipe from Julia Child's "Baking with Julia".
Basically: 1)Make dough from 1/2cup flour, 3tbs water, 1/2 tsp milk, let sit 2 days 2) add 1/3 cup water, 3/4 cup flour, let sit 18 hours
Now at this point I was supposed to add more flour and water and let sit again, but it was horrible. The dough after the first 2 days had risen a little and smelled like a slightly sour dough, but after that third day, it was really sour, had the consistancy of stiff yogurt, and reaked of rotten milk perhaps? Now, leaving something with milk in it at room temp for 3 days seems like a bad idea, but it is the recipe. Has anyone had any similar experience with this bread or a similar one that can suggest what I had done wrong? Thank you all so much. I have learned so much from this community. ~Erithid