When its ready it got moved into the scullery (kitchen) where it
was cooler. It can be used as it is once its well fermented, as
long as you warm the required amount first.
Or, you can make a dough starter.
Put some of the fermented liquid in a bowl and mix it with some
flour and leave when it gets warm and starts to rise put a pinch
of salt in to stop the dough going sour. Then I would put it under
the range overnight. It would be three times as big by next
morning, far too much to use for my three daily loaves so half of
it got put back in the scullery, c