Hi DH, sorry for the delay in responding to your question! I suspect your sourdough discard has pepped right up and is rising nicely by now, which is another great reason to save discard in the refrigerator, just in case something dire happens to your "mother" starter. While I doubt your starter would have died at 100 degrees, it certainly shouldn't have set you back too far to begin feeding discard from the night before. Good job thinking on your feet! Good luck, and let us know how it goes. 

Barb

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