I've made a few attempts at soaking cream of wheat in water with a bit of yogurt. I put it over my fridge where the temperature is a consistent 75 degrees. This time I've let it sit for 2 days, but I'm not sure it's even fermented yet. It smells like bread. Not too different from how it started out.
Also, the crust that forms on top, does this prevent the dough from fermenting? Is there a way to prevent the crust from forming? When I used to soak flours in the past, I would remove it before using the flour, but it takes away so much of the bulk. It's hard to get just the hard parts out.
I'm using a cream of wheat that's largely refined, but has some bits of germ and bran in there.