I'm waiting on a loaf of Pain au Levain, that has been about 3 days in
the making, what with all those "stages".... to rise.

It's been about 5 hours since I took it out of the fridge this morning.

Seems with this recipe, a lot could go wrong. If the yeasts are
sluggish, then multiplying out the bread based on the timing of somebody
else's recipe could have them awash in fresh dough before they're well
multiplied, and keep them running "behind schedule".

But as long as I keep it nicely warm (it's at about 80F now), they
should be coming along eventually, right? Unless my starter is crap.
Have I hit a dead end?

You can all have a hearty laugh now.

Mike