Hi Michael, the wild yeast will die if your starter reached temperatures approaching 140ºF, so if the jar was as hot as you describe, I'm not very optimistic either. If you don't see any rising or bubbling over the course of the next feeding or two, then it's probably time to start over. However, if you happen to have any discard stored in the refrigerator, you should be able to get that going in no time. Here's hoping for a sourdough miracle, or a secret stash of discard!

Barb

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