Can I rescue this disaster?
I've just realised that I made a mistake in my sourdough recipe yeasterday. My starter had been fed and was vigorous, so I made a sponge and left it to ferment for 12 hours until just before bed time. I added flour, water and salt to make the bread dough and left it in a bowl overnight to rise. My intention was to rising early and do a few stretch and folds before a final shape and baking. I was very disapointed with the rise this morning, the dough had risen a little but nowhere near doubled. The total recipe was
1 Kg bread flour
2 tsp salt
I went to church to give the dough more time to rise, but little has changed on my return. Then it struck me; I had measured our 2 tablespoons of salt instead of 2 teaspoons, what a wally! So here are a few thoughts and questions:
The extra salt has inhibited the growth of the yeast, that's why the dough didn't rise properly.
I could add another kilo of flour and 600g water to the dough to bring it nearer to the correct proportions.
Has the yeast been damaged by exposure to so much salt?
Am I just throwing good flour at a bad situation? Maybe I should bin it and start again.