I'm wondering about how best to treat a levain. I accidentally forgot to put yeast in my levain for about 6 hours last week. I added it and let it sit for about 3-4 hours before using it. It ended up being the best bread I've ever made in texture, taste - everything. It could be a fluke of just getting everything else just right, but I wonder if having the bread and flour sit INACTIVE for all those hours did anything?
And if it did, would putting a preferment in a proofer at a slightly warm room do something similar? Or am I am exhausting the yeast? (It's commercial yeast)
Here's a link to the bread I made last week. http://www.thefreshloaf.com/node/60939/well-was-hairbrained-i-forgot