I figure I'm good as long as I don't bake a loaf of bread on the same day.Thanks, Shed. That pizza recipe is pretty close to the one I use. Mine came from a book called "Artisan Bread in 5 Minutes a Day."
Same basic idea though of fermenting the dough over time. I can keep mine in the fridge for up to 2 weeks.
Good stuff but I really need to stop with the carbs already.
