I've been baking sourdough for more than fifteen years, and this has never happened before.
I made up a dough with a very active starter, as always. Due to circumstances beyond my control, the kitchen became very hot. Very hot. Maybe 95 degrees or more. The flour and water were also far too warm. The dough just died. No life at all.
Is there any other explanation for this than that the yeast just died? Anyone have similar experience?