Student of Bread

This week I set up a dough on Monday refrigerated it and forgot about it because it was 65 degrees. On Wednesday I checked on it and it was so sour it nearly killed itself. I swooped in and resuscitated it with more flour water salt and yeast. I baked it yesterday and it is the best bread ever, sour soft good crust wholesome. I never stop learning and I have been baking since 1976.