The only way all of us humans can error is to experiment, to try, to do all of the things we are working with. Based on do and do wrong we discover new things exactly doing some tests and experiments to let the things go to standard we desired. One of bad errors is the overbrowning. I think it´s the bad one because it´s impossible to go back. But with the others, in all the way they´re of relatively easy solutions. One of most common to me is to forget the yeast, but in all the times i did it i solved easily simply by kneading the dough one more time again with amount of correctly yeast dissolved previously in tepid small amount of water. Of course i needed to add some much flour but it gone well. The forgotten sugar is not a problem. We always find someone who hate sugar and prefer the baked goods with zero sugar. It´s the best advantage of small production and artisan work. Anyway i loved this post and i´m curious about other mistakes our friends certainly will tell us. I wanna know if we could use a batch of preferment we forgot for an overnight, a day and another overnight out of refrigeration? Another simple error is to prepare a sort of 8 to 10 different doughs and add the amount of yeast recipe calls for each one of them. The result is that when you finish to knead the last dough, after an hour or so, the first dough would be risen a lot and the final result is that you´ll need to take doughs to the oven not all at same time, but one or two at a time. You could bake them together but the first breads could become over fermented with a beer like taste, undesirable. The solution is to add smaller amount of yeast at the first kneaded doughs and will increasingly the additions to the next doughs proportionally with your time schedule until the beginning baking period. Thats work well. You may pay attention to one simply fact. The enriched doughs with eggs, sugars, oil, like the Challah dough for example you´ll never cut the amount of yeast. In this particular example you could delay the rise of dough, simply covering, oiling and resting inside a bowl under refrigeration.THAT´S A GOOD IDEA! Hi, Ricardo! Your over-risen preferment on the counter for 2 days is pretty much a starter by that time; I'd recommend discarding half of it and refreshing it with the proper amount of water and flour. Give it a couple of hours to work, and it should be ready to go. Susan

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