You can chill the dough in the fridge for up to 1 day if not using right away.
Best eaten warm and fresh from the oven, spread with butter. Bread needs to be eaten by the day after baking as otherwise it will go stale quickly. It never lasts that long in my house though :)
Hello Lois, I love this recipe of yours and use it frequently. I use 3 Tblspns milk with the water complement as I don't have milk powder here. Sometimes, I also add orange peel to enhance the flavour. Thank you so much. Briona - 07 May 2016
Leave the pinch of salt of the starter - it will just slow down your yeast - 20 Dec 2014