You mentioned using a shower cap over the container for the initial rise. Could it be used in the refrigerator, too? Sometimes, with both the Cambro and a Rubbermaid canister I also use, my dough will develop an alcohol smell and flavor -- not yeasty, but alcohol-y, even in just 2 or 3 days -- and I've wondered if I should use a different top. I believe that both the Cambro and my particular Rubbermaid are considered NOT air tight, so I don't know what the problem is. Thanks for a great blog! Sure, I use those cheap, giveaway shower caps everywhere. You can get them at the dollar store for like 10/$1.00. Your dough doesn't have to be covered airtight; just enough that it doesn't develop a dry crust. Alcohol is the result of yeast growing too fast; not sure why yours might be doing that. But give our hotline a call, 802-649-3717 - they talk with folks about odd yeast things all the time, so they might have a handle on it. PJH

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