I started to make some bread with a little old dough set aside from last week's bread before it was baked--("pate fermentee"?)--that I was going to let ferment. The French baking book I've got said that the water should be 70� C for yeast, and said that old dough could also be used. Unfortunately, the hi-temp water seems to have cooked the yeast spores in the dough. Damned cheese-eating surrender monkeys! They did it on purpose!
It looks like I've got to read something like this. Or this. Aggh.

Now I'm hoping I can make some pita with another piece of the old dough. For lunch in the coming week, I'm planning on alternating chick-pea hummus and Black Bean Hummus & Carrot Slaw.