Sourdough bread

Denver culture.

Removed from refrigerator, over a few hours the reserved culture inflates the bag.↑

Fed 1 cup water + 1 cup flour↓

Fed 1+1/2 cup water + 1+1/2 cup flour
and about four hours went by ↓

This was weird. The sponge for this batch was chilled before its final proofing immediately after mixing to arrest its rising activity while it ages. The sponge, instead continued to rise throughout the chilling procedure so it was pretty much entirely spent by the time it was removed for actual proofing. The yeast culture seems particularly suited to cold temperature, so the next attempt to arrest the culture's proofing will have to be done at temperature even lower than a refrigerator.