Thanks for the tip! I'm going to try to make some dough tonite. It'll be a 3 dayer as I'll cook Saturday nite. I wonder what the time limit is for cold fermenting?
If you are using the same dough formulation that you posted last, with 0.50% ADY, I think you should be fine for a three day cold ferment. You might squeak out another day, but that would depend on all of the temperatures to which the dough is subjected, which can vary from one home to another.
BTW, if you are using bread machine yeast, that is usually IDY, not ADY. So, if you are using bread machine yeast, you might lower that amount to 0.375%.