Quote Originally Posted by withm View Post
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?
I'm about to pop a 12-day-old piece of dough in the oven and it looks beautiful. I also recently noticed that our fridge is VERY cold. Almost too cold, so I'm going to turn it up a notch. That might be something to experiment with.