HELP with 36h dough! Toss or keep?!
Please help, ASAP! :) This is the 3rd day of no knead formula and don't know if the dough has gone bad or not, it definitely smells beery and had bubbles throughout with a darker coating on top. The formula was:
8 Cups of Whole Wheat
6 cups of white artisan bread flour
1 cup of flax meal
1 cup of almond meal
10 cups water
2 tsp yeast
2 tbsp salt.
I tried to fold few times the dough, to incorporate some more flout, but it's really sticky vs. elastic, when pulled, there is not much strength in the gluten.
Do you think I should wait for it to come to room temp? Should I still give it a try or toss it out?! I kept it in the laundry room, usually it's 57' there, but yesterday it went up at 65' and I was not home to handle it.I used this formula before successful and liked it, but the dough shows much more loose this time and different. The smell scares me! :)
Thanks for the help! Merry Christmas, everyone! :)