I made this recipe on a broiler pan, they came out deliciously! Problem I'm having right now is that I prepped the starter but it spent about 12 hours on the counter and then a house mate decided to pop it in the fridge where it was been for close to 24 hours. Question is, should I (sadly) toss it and start over or is it still usable? Should be just fine if you used a good strong yeast (not Fleischmann's RapidRise). Give it a try; it may take longer to rise. If you're worried, you could also add another teaspoon of instant yeast. Thankfully, it takes a lot to "disable" yeast dough. Enjoy! PJH

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