Leaving starter without feeding it
Hi,
I was wondering what might happen if I took my dough and left it for about a week or so, without feeding it. Could I still use it? Could I use it the way it is to bake bread like the no knead method, or would the gluten bread down after this long. Would putting in the fridge help?
The reason I am asking is that I am currently using soyflour to make bread products, and it contains a lot of sugar which the yeast breaks down. I am fructose intolerant so this really helps me be able to digest it. However, I am finding that it is difficult to prepare 8 hours in advance which is about how long it takes. I am just curious if I could mix up one big batch and leave it in the fridge, and just use it when I need it. Sort of like the artisan bread in 5 minutes a day method.