Hi Peter, we're sorry we weren't able to respond to your question in a more timely fashion! If ever you're in need of more immediate assistance, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and you can reach us via phone at 855-371-BAKE (2253) or CHAT. For future reference, preferments do have a window of ripeness when they are at their peak of rising, or just beginning to fall. While you can generally still use the starter when it's a little past its peak, if you wait too long the yeast may be spent and the flavor, texture and rise that the preferment is able to bring to your bread won't be the same. When you wait as long as you report, not only will the yeast be spent, but the proteins in the flour will likely have broken down considerably, which will lead to a wetter, stickier dough that isn't able to rise very well. Starter that has been sitting out that long at room temperature may also pose food safety concerns, so we wouldn't recommend using a starter that had an off aroma, or any signs of mold or a pink/orange tinge or spots.

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