Hello, I've been going through the process of a sourdough starter since last Thursday (7 days now). Yesterday, I thought I might speed the process along by putting the jar in the oven with the light turned on. Well, this morning, I checked the starter and it was way too hot (about 100 degrees). I tossed the starter, sure that I had killed the yeast. However, I've been saving all of the sourdough starter discard, including the ~5 oz I discarded last night (before putting my jar in the oven). I've fed 4 oz of last night's discard with 4 oz unbleached flour and 4 oz lukewarm water, stirred it, and put it in the cupboard I was originally using. Will the discard, if fed regularly twice a day, pep up? Can it be used to continue this process (even if it takes a little longer?) Or do I need to start over from scratch? And if I can continue with the discard, should I add a little whole wheat or spelt flour to the feeding for some extra yeast-y action, or keep it AP? Let me know!

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