Okay so Leonardough was neglected in the fridge for a few months. I brought him back in two days and made this. If I had to guess I probably pre shaped just a bit too soon so possibly a tad under proofed. I don’t know though what do you guys think?

Recipe

377 g Type 550
80 g Type 1550
325g water
10g salt

-30 min rest and stretch and folds x4
-Bulk fermented for roughly 8 hours after last stretch and fold (75f kitchen)
-pre shaped and rested covered for 20 mins
-shaped and into the fridge overnight

Preheated Dutch oven for probably about 40 mins at 500
Baked
475f 30 mins covered
450f 15 mins uncovered

I honestly can’t tell if this is okay. It’s been in the fridge for a few months and there’s dark around the edge as shown. I don’t know if it is mold or what lol.

Another note is that it doesn’t really smell like anything.

The crustiness is because my fridge tends to run pretty cold so it gets crusty (which isn’t unusual), but it always comes back great. I’ve just never gone this long between feedings and it usually doesn’t look quite like this, so wanted other inputs.

Thanks in advance.

Edit 2: fed the good starter underneath the dehydrated starter/hooch 1:2:2 doubled in 5/6 hours. Fed that 1:4:4 slightly more than doubled at 8 hours. The starter was fine.

Edit 1: yes the sides need to be, and were, scraped and cleaned. Last I fed it I had to stuff it in the fridge pre peak and deal with life then as mentioned it got neglected, shit happens. It absolutely isn’t “layers and layers of buildup” this is from ONE rise and fall of the starter. Typically when I am not getting smacked in the face with life the sides are scraped after it rises from feeding and using my starter…. The post wasn’t made to pick fun at that, I’m aware it’s currently a mess right now. The post was asking if the starter was still likely viable. No need in beating a dead horse, I promise it is good and dead.