I don't know what I was thinking. I made up a couple of NY style doughballs yesterday and treated the ADY as if it were IDY. I didn't activate the ADY in warm water, I just mixed it with the rest of the ingredients.
I realized this today when I saw that the dough hadn't risen at all. So, I took them out of the fridge and have them sitting on the counter. Maybe I should put them in a 90° oven. Has anyone had to deal with this before? I wanted to do some NY style on my BS oven after a 3 day cold ferment.