I've been doing well with Artisan Bread in 5 Minutes a Day, but last week I made the Whole Wheat Sandwich Dough (page 78) and didn't get around to trying to make a loaf until tonight. But I discovered that the lid had almost completely slid off the top of the bucket and the top of the dough had turned hard. I mean hard enough that I had to get a knife to break it up. I would say the thickness was about 1 inch thick or a little more. I broke it up, wet my hands and tried to incorporate the crust into the dough. It worked somewhat but there are still some chunks--and the dough smells a little fermented.
Do I throw it out or is it salvageable?
P.S. My husband has now drilled a tiny hole in the top of the bucket so I can seal it properly.