Either Sunday or Monday, a week ago, I started a dough for use last Wednesday. Dough was made with Ischia, about 30 grams of 100% hydration starter to make 6 one pound doughs. They sat out at room temp till Wednesday when I refrigerated the left overs. All but one were used the following day. That lone survivor remains in the fridge, in a plastic bag, nicely puffed up (iow not collapsed). I made another dough this morning for Wednesday night again. Would you have thrown that last survivor into the mix for the new dough?
