The church potluck that broke my sourdough routine

Last Sunday I brought my usual starter to the church basement in Des Moines for the annual potluck. The room was warm from the ovens and the crowd, and my dough doubled way faster than I expected. By the time I shaped the loaves they were already overproofed and came out flat as pancakes. After that I started checking the thermometer in any new kitchen before I even unpack my bowl. Anyone else have a venue that quietly wrecked their bake because of the room temp?

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