It's either squash vinegar or possibly squash yeast
I left a bowl of pureed,cooked squash on my counter for a few days (unintentionally) and when I came back to it, it had a very sour tang and taste but no bubbles.It looks absolutely normal-no funny growths or anything. I have been making lacto-fermented pickles and sauerkraut this past summer as well as my usual sourdough bread so my kitchen is prob well populated with lactobacillus. I believe the squash lacto-fermented just like a pickle. I put some of the squash puree in water and am wondering if it will develop a yeast culture with the lacto culture so well advanced?It is quite sour. Whenever I've done sourdough, they grew simultaneously.
So will this go on to form vinegar? Will it develop a yeast friend? Can I use the thicker,fermented squash puree for bread(either sweet or yeast)?
I wasn't quite sure which forum to post this since it isn't sourdough and it's not bread-but I'd like to use it for bread.