I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this fermented dough? The dough was water, salt, oil, sugar, and yeast and has been hanging in my fridge for about 2 months.
Mix it into new batches of artisan bread. It will give you some awesome flavor.
I doubt that sealed in the fridge it was able to pick up any interesting bacteria that would make it a sourdough starter but it would still be a more adventerous flavor than a young dough.
You could try making bread with just this dough but I would be afraid of it being too acidic and strongly flavored. I personally would just use it as a starter for other batches of bread.