Sour Dough.............EGT like a good full bodied sour dough needs to be left in a dark cool place for quite a while to let it rise and ferment.Remember keep it covered with a damp cloth and no peeking.
You can preheat the oven if you believe it is ready.
EGT = $.58 in 6 to 12 months is this a breakout ...you decide!