Sourdough starter help please.

masamune255, Apr 29, 1:38am
Hello, I have started a starter using rye flour and following the river cottage method.

http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/river-cottage-sourdough-recipe

I left it in the oven over night at about 30 degrees as I have no warm spaces in my house, this morning it was very bubbly indeed and I am concerned I have over fermented the initial stage.

Can anyone please tell me if this possible!

Thank you :)

masamune255, Apr 29, 3:18am
Thanks, will have a look in the thread :)