Last night my starter looked great, smelled great, so I started a pre-ferment for a loaf of bread. Today the preferment looks and smells good, but the starter (which I left out at somewhere between 20-25 degrees overnight - the preferment was in a slightly warmer place) now has white yeasty deposits on the surface and smells sweet - more like wine than acidic.
I probably should have fed it or put it in the fridge last night. Could this have caused the problem?
What now? Should I toss most of it and restart with a small amount? Is my bread that I started with it last night ok?