made an account just to ask this because it is making me worry and driving me crazy.
made a yeast starter/biga this sunday with a chunk of dough from a no-knead bread i was making. i watched a video (channel is 'glen and friends cooking') and it said i could save a piece to make bread another day and that treating it like a sourdough starter will make it eventually turn "sour". obviously not a sourdough starter. i added about 3 tablespoons of water and flour, and have it in a glass bowl with a glass lid (lid is not airtight, fits losely), and have had it in the corner of my kitchen counter.
it is now friday, i've been feeding/removing about every other day since sunday, just because i'm lazy and forget to feed it every single day. i'm not precise with the feeding, i just take out and add equal parts. it hasn't really grown or fluffed up but it does bubble quite a bit. it is also making a lot of hooch which i just stir back in. it smells good (beery and sweet), isn't a weird color, and overall looks fine and normal.
yesterday, thursday morning, i decided to make some pancakes with some of it. my mom was a little weirded out about it but i assured her it would be fine. we all ate them and they were delicious, but i started worrying if maybe it could have had botulism. is this even possible with the hooch and the lose lid? is the ph acidic enough to stop it from growing? i just need some reassurance that it's fine and i'm just overreacting.