"Opinicus" wrote in message
l.which.is.quite.invalid...

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

===============

I've been making a very similar 'no knead' bread for several months now, it
has become a favourite here. I have left the dough in the fridge for up to
a week without problems. Whenever I bake a loaf I make up the dough at the
same time. I have dough in the fridge atm and we are away for a couple/few
weeks. I will know when I get back It reminds me of when I used to make
sourdough



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