In
"Kenneth" asks "dan w":

> What is the deterioration you are concerned about?=20

It is most likely the usual case where a preferment (sponge)
has been overdeveloped (too long and/or too warm). The
gluten has rotted and the yeast activity has waned. The=20
dough surface has become porous.

> what would be the difficulty you would anticipate if you
> just let the loaf ferment longer?

Seems it is already pooped out.

I would mention these things to the "dan w" character. But
he does not really care. Shit, he does not even care enough
to find his caps key. You, on the other hand, have awarded
me killfile status.

--
Dicky