Dear PJ Hamel, Thank you for your wonderful recipes for sourdough starter. I finally made it successfully today. The last 3 times, i failed because i tried to do without salt. :P The result were that the yeast were too powerful and they ate all my flour. My pizza had huge bubble and it was not necessarily bad because it was very crispy crust! And by the way, your recipe work well with bread machine with the dough program! :> I'm afraid i have to ask you the same old question. :P Is it alright if i prepare the dough and let it rise over night in the fridge since it took me so long, 6 hours total prior baking? Absolutely - a good, chilly overnight rise for the dough will improve the bread's flavor even more. Glad you're having success - and thanks for sharing here. PJH

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