Start Over? BBA Step 1 of Poilane-Style Miche
I began baking sourdough from my own starter about a year and a half ago and have had steady success.
I started to make the Poilane-Style Miche from BBA last weekend, but my plans changed and I couldn't finish it. I made the firm starter, let it double, but stopped there. It's now been in the fridge for 6 days. I wanted to make this bread this weekend, but am wondering if I need to throw out what I did last week and start from scratch, or should the firm starter still be fine? Will there be any difference with the additional 5 days in the fridge?
Thanks in advance.