u/Junebornjuly

So I’m doing a fruit ferment in a brine of water and honey and I’ve already done this a few times to good results but this time when I went to check on how it tasted after a week I noticed it had become somewhat of a snotty texture very thick like egg whites. I tasted it and the texture was unpleasant but the taste was good so I’m wondering what could be causing this? The list of fruits i used were apple, pear, plum and a bit of melon and I know apple has pectin in it which could be it but I’m not sure.

So I’m making a loaf for only the second time and I was letting it rise overnight (12 hours) but idk if it’s full there yet because it not as light and airy and doesn’t have those little surface bubbles like I’ve seen on other loafs or my first loaf but I have to go to work in about an hour and I’ll be there for another 8 hours. Could it mess up my bread if I let it sit out and rise for too long?