What happens if I use my sourdough starter too soon? What happens if I use my sourdough starter before all of the good yeast and bacteria are fully developed? Would the bad bacteria make me sick? Or would cooking it kill all of the bad bacteria and make, whatever it was I made, safe to eat? For instance, I hear that you can make pancakes from the stater you would normally throw away during feedings. I'm not entirely sure my starter is ready for its debut, I just began growing it 5 days ago from course flour and water.
It won't be viable to leaven bread. Too soon and you'll just be using it in the leuconostoc stage which is bad bacteria and isn't good for anything. I wouldn't use the starter or discard till it becomes viable.