Good Yeast gone Bad!
I have to post this shot, only because things cannot get any worse than this when it comes to over fermentation of batter. We used the Tartine Bread recipe for making waffles using starter. The recipe calls for a lot of sugar and melted butter added to some starter and flour mixture.. can't remember all that went in... but we may have put in too much starter. I noticed the night before that the batter had overflowed our container while sitting on the counter. I cleaned it up and put a nice heavy lid on top while leaving a little space at the spout for air to get in... which later because an escape hatch for the batter. I put the mixture in the fridge thinking that the cold air would retard the fermentation process. I was in now way ready for what I saw as I opened the fridge door the next morning. We have batter all over the place and actually plenty more left over to make the waffles. The waffles turned out pretty good but next time, I'll stick to a simpler approach.