I did something dumb
I wanted to give my starter a real nice refresh–I haven't been getting the structure in my dough that I am wanting and have read that rogue enzymatic activity could be the culprit so I figured I'd work at this variable.
I WANTED to do a refresh of 1:5:5 (20g starter | 100g water | 100g flour)
I do a blend of flour, and wasn't paying attention and added WAY too much of AP flour and had to add more water to keep it at 100% hydration.
Long story short is that I ended up with a 1:10:10 (20g starter | 200g water | 200g flour).
My question is–do you think given the amount of starter:water:flour I ended up feeding it, will be enough to get proper fermentation going, or did I just kill my starter?