So I made this pizza dough. I started it with a biga, then put it into the fridge for cold rise. Then I got kinda sick, and the dough stayed in the fridge for, like, four days. I’m afraid it’s over-proofed, and the yeast has crossed that rainbow bridge.
I’m gonna make the pizza anyway, but if it turns out that it is over-proofed, can I still use a small piece of it for pâté fermentee? Or is that just pointless?