Hi PJ, Love this blog. What about using beer and white vinegar as flavor starters (as is done in some other almost no-knead recipes)? Or does the time in the fridge suffice? Thanks for your work and all the good posts from readers. I haven't tried it, but beer would probably work OK. Not sure about vinegar. Of course, you could always use a touch, but start small; too much acid will weaken the gluten. Let us know how it goes, Don - PJH

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