On Tue, 18 Oct 2016 07:24:14 +0300, Opinicus
> wrote:

>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.


"Winy" precisely, yeast causes the dough to ferment and produces
alcohol.