This blog is my favorite thing on the web, though my jeans...not so much! Question 1: If I want to avoid the extra "sour" taste from a longer wait, would refrigerating the dough after I first make it at all help? Otherwise, I'm looking at a brunch pizza instead of a supper one! Question 2: Do you have any idea on the nutrition information for the crust only? My 100-lb. daughter fears to eat anything she can't run through her points calculator. Wish I had her iron discipline :-) Am *loving* the baby bagels--perfect chew, delicious even plain, though I've gotta work on getting them pretty now! Hi - you could probably figure the nutrition from just looking at the side of the flour bag, since yeast and salt aren't going to add/subtract anything "nutritious" - it's all the flour. I'd let the dough rise for 2 hours, then refrigerate till you want to use it; it would be like a Hertzberg dough ("Artisan Bread in 5 Minutes a Day"). It could probably sit in the fridge for up to 4-5 days... PJH

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