Hi David, we're glad to hear that your bread turned out great, in spite of the accidental over-proofing! If your dough was only at 72 degrees, you probably could have let it rise longer in the pan, but I'm not one to argue with a successful outcome! It's usually worth a shot reforming the loaf and letting it rise again and bake, especially if the recipe contains some yeast along with the sourdough starter. Even when over-proofing an entirely naturally leavened loaf, I probably wouldn't throw the dough away. If your over-proofed sourdough doesn't have the rising power to pull off a lofty loaf, you might consider repurposing it for pizza. I'm also excited that you like the idea of keeping a sourdough journal, and will be eager to hear about your future baking adventures! Barb

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