Pate fermente sitting for 4 days, maybe longer.
This past friday night I decided to make a pate fermente so that I could bake something hopefully tasty this weekend. Well, this weekend became a bit hectic and I never got around to do anything with it. Hopefully I'll be able to bake something this week but with work and finals coming up, I might not be able to until this weekend. Is there anyway that I can store the pre-ferment or should I just toss it and start over in a few days. I took it out of the fridge last night and it's smelling very very yeasty so I'm not sure if that's a good thing or not.