Threw out my starter by accident, how should I use my current pizza dough to recreate it?
The unthinkable happened and I forgot to refresh my stiff starter. My current pizza dough is undergoing a bulk ferment in the fridge so it kind of lives on in there?? What's the best way to recreate my poor starter, should I hack off a large amount at the end of bulk and feed it? I'm mindful that the dough has salt in it.
Or will a short 30 g piece do for now, 8 hours into the cold bulk..
I know I could start a new starter but I really did enjoy how vigorous this one was :(