Baking with acetone, or, how overripe is too overripe?
I started building up a starter for a bake almost a week ago (Wednesday, I think), but then a friend came into town and distracted me and it's been on my counter since then. It smells quite acetone/acetate-y (that's why my kitchen was smelling!), but no hooch has separated off. Can I still use it for bread? Is there anything I can still use it for? It's about 500 g, so it'd be a bummer to toss it.
It's 75% hydration, 100% whole wheat, if that changes anything. I'm in the depths of winter here in the southern hemisphere, so it's not quite as scary as it sounds. Kitchen temps ranged between 12-18 C over the past week.
The acetone-y stuff seems pretty volatile, so I'm guessing it will bake off (or mostly bake off). Are there any recipes that the overripe flavor is especially suited for? Or spices, etc, that complement it well? How do I know if it's too far gone to safely cook anything with?
And bonus question! Anyone use the hooch from a wayyyyy overripe starter for non-food purposes? I've had some get pretty solvent-y before and tossed it, but maybe it would work like it smells? I don't wear nail polish or I'd try it out for that.