"Sqwertz" > wrote in message
...
> On Fri, 05 Nov 2010 22:39:14 -0600, Christine Dabney wrote:
>
>> On Fri, 5 Nov 2010 23:36:19 -0600, Sqwertz >
>> wrote:
>>
>>>
>>>Wouldn't the yeast die or run out of steam or not do whetever it's
>>>supposed to do after punching down dough for one week in the
>>>fridge?
>>
>> No, the dough is just fine for that many days. I acquired this
>> recipes many years ago, and only found out later that Jill had the
>> same recipe.
>>
>> I have made it several times. I usually make up the dough a few days
>> in advance, and then form the rolls and let them rise an hour or two
>> before dinner. They rise just fine.
>
> Does the taste or texture improve after 4-days in the fridge?

I will agree with Christine that the flavour does improve and very much so
with sourdough. I used to leave my sourdough for up to a week in the
fridge.
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