Dear PJ, I was wondering, could I just add a new batch to this "bucket" if I leave some of the dough from the previous batch? I know some cultures add dough forward to build upon? Since, the bucket is kept in the fridge, would the dough develop a 'sour' flavor? btw, my bread is rising now. I can see why greasing the bucket wasn't necessary, I scooped out a big glop and it was pretty cohesive, I could almost cut it off from the rest, sort of like taffy :-) It was a lovely soft dough to fold into baguettes. Mine are in the baguette pan I purchased from KAF. Sure, Cristine, I think you could keep adding. I wouldn't do it with a "rich" dough (eggs, milk, butter, sugar), but a plain flour/watersalt/yeast dough will, as you say, gradually become more and more sour... tangy-sour, not bad sour. Go for it - PJH

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