Accidentally walked away from dough while proofing--internal temp way hot
I had flipped on my oven to keep the sourdough temp warm enough while proofing (room temp too low) and of course accidentally walked away. Internal dough temp was 115 when I remembered. Now I've put the dough in the fridge, and kneaded in some cool flour very gently, temp is down to 90 and it doesn't seem like a gloppy mess. What else might I do to save this dough? Add it as a flavoring agent to an entirely new dough with new starter? It has high-quality ingredients and I'd be sad to throw it all away or bake something terrible.