I have made this recipe a few times now, and I really love it. This time, though, I let the starter sit for close to 3 days (I forgot). I mixed it up anyway, and its rising right now. It definitely smells fermented. but I cant tell if its in a good way or a bad way. J Will it be ok? It'll be fine, Diane - just a bit more tangy/sour than it's been in the past. If it was "bad," it would smell bad, like something had died, vey unpleasant; so long as it smells alcoholic/sour, you're all set. PJH

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