Dabrownman, I'm scalding!
I'm doing a scald tonight! I don't have a dough to put it in, my 70/20/10 AP/WW/Rye 100% starter is four-five hours past peak having been feeding it twice a day for the past three days or so (which is fine...). But I don't care! I'm so excited that your toaster oven idea set at 150°F with the door ajar is doing wonderful things! It's starting to smell AWESOME! Yahooooo! :)
Of course, it's taking awhile to dial in just how far ajar the door should be and at what setting my toaster oven should be but I wanted to report in.
The oven is hopping around mostly below 150°F. Because I'm being overly cautious, the highest the internal temperature of the scald has gotten is 113°F after an hour. I've been stirring every 15 minutes. I have gluten galore and it's more of a stretch and fold stir. At the one hour mark, I needed 6g top off water but I went 8-9 because I know rye and whole wheat need more water. The temperature dropped but so what? I'm pushing ahead and dying to see what happens!
Can I put it in the refrigerator when I'm done or should I mix up a preferment and put in there for use later on?