I'm a new baker, and have been trying out a few new recipes from some of the books that I've bought. The one I tried the other day required a poolish starter that was suppose to be able to be refrigerated for up to three days; however, when I checked on the poolish in the fridge today (day 2), there was water covering my dough. Is my dough ruined? I wasn't sure what to do, so I took out a spatula and mixed it together. But it was still quite runny, well beyond the point of batter which was expected. Any help would be soooo appreciated!!!!!