Using an inactive or old sourdough starter in baking can have some risks and may result in subpar bread. Here are a few potential issues to consider:
Poor rise and texture: An inactive or old sourdough starter may have lost its potency, leading to a weaker fermentation process. As a result, the bread may not rise properly and could have a dense or heavy texture.
Off flavors: Over time, an inactive sourdough starter can develop off flavors, such as excessive acidity or a strong, unpleasant taste. This can affect the taste of the bread and make it less enjoyable to eat.
Food safety concerns: While consuming bread made from an old or inactive sourdough starter is generally not considered harmful, there is a risk of food spoilage. If the starter or resulting dough has been contaminated with harmful bacteria or molds, it could pose a food safety risk. Eating spoiled or contaminated bread could lead to food poisoning or gastrointestinal issues.
To minimize the risks associated with using an old or inactive sourdough starter, it's generally recommended to refresh or "feed" the starter regularly to maintain its vitality and microbial balance. This involves discarding a portion of the starter and feeding it with fresh flour and water to promote fermentation and yeast growth. By keeping your sourdough starter active and healthy, you increase the chances of achieving good results in your bread baking.
If you're unsure about the quality or safety of bread made from an old or inactive sourdough starter, it's best to err on the side of caution and discard it to avoid potential foodborne illnesses.