On Mon, 17 Oct 2016 16:45:28 -0600, Janet B >
wrote:

> The dough can be shaped and baked the day it's mixed, or
> refrigerated in a lidded container (not airtight) or loosely covered
> bowl for up to 14 days.

During my own breadmaking days (several decades ago) it was my
experience that yeast doughs kept for more than five days or so
developed a (not entirely unpleasant) "winy" taste and odor.

--
Bob
The joint that time is out of
www.kanyak.com