Thank you for suggesting I call your hot line concerning why my wet dough bread sometimes was becoming alcohol-y, not yeasty, in the refrigerator after just 2 or 3 days. Frank put out the idea of wild yeasts in our kitchen. Normally a nice contribution to bread, but in our particular case, not. Our house has a mold problem that has not been resolved. We are running HEPA air filters in the meantime which are wonderful, but evidently not getting rid of enough airborne bad guys on certain days (perhaps after a rainy spell). His suggestion was to stick to conventional breadmaking, with its shorter rise prior to baking, rather than refrigerated wet doughs until our mold is eliminated. So, this is a heads up! We know the mold is very bad for our own health, but I never thought about it affecting our bread! Of course. (I still love your idea of the shower caps - at the dollar store! - and look fwd to getting a nice supply!)

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