It seems you are supposed to be able to store this dough in the fridge for as long as 10 days to 2 weeks. This is the second time I've gone to start a loaf, only to find the dough with a grayish cast on the top, and a bit of a stale beer odor. I think it was in the fridge for a week, and in an unsealed Tupperware type container. Thinking it's the beginning of a moldy science experiment I've chucked it out. Am I being premature? What do you think?