I started some no-knead bread a few days ago. Standard recipe of 3 c. bread flour, 2 c. water, 1/4 tsp. yeast and salt (I just use a couple pinches). This time I subbed 1/2 c. buttermilk for some water. My schedule and the breads didn't match up so I threw it in the fridge for a couple days. Yesterday I took it out - the yeast was clearly spent so I added another 1/4 tsp. of yeast, gave it a stir and let it go. It came back to life and I went to bake it tonight when I got home from work. When I went to kneed (or stir) the bread it had kicked off a fair amount of liquid (1/3 c. ?). I stired it back in and chucked it in the oven. It smelled kind of yeasty and sour (like sourdough).
Any idea what might have caused this? It didn't seem spoiled in any way, and I'm not worried about safety, just curious if some new chemistry was going on or if the water started to separate out from the dough (seems odd since it hadn't 'leaked' over 2 days in fridge). Thanks!