Help, my starter is DRUNK!
My fault, I know. This started off as Apple YW, now a 100% hydration flour starter that I've neglected a bit and it's been in the fridge. The weather here is finally warm (hot, actually) so I decided to bring it out, feed it up, and convert it to whole wheat while I was at it.
I underestimated just how very warm it was in my kitchen yesterday. I left the starter bubbling away after it's morning feeding and when I finally got my attention back to it about 12 hours later it was giving off alcohol fumes like I've never known before. It had more than doubled with a busy layer of bubbles on top.
This was no mere little sip of wine alcohol. This was dead drunk in the drunk tank alcohol--you could smell it a few feet away! My starter is a lush! I'll have to change it's name from Audrey ("feed me") to Otto (remember the drunk on the Andy Griffith Show? Naw, you're probably too young!).
The alcohol was not floating on top as I've seen with most hungry starters, so I couldn't pour it off. The only thing I could do was mix it in, discard, feed it up, and put the poor thing in the hoosegow (the fridge) to sleep it off.
My question is whether this starter is ruined for all time, or is it worth keeping? I'm OK with taking just a little out and repropogating that, if that's what's necessary. I'll just have to wait for the weather to cool off a little first! ;o)