It didn't have an alcohol smell at all and the flavor was really good. I ended up eating all of the crust when usually it goes in the trash. So, I went to make another batch and this time I covered the bowl it was in with plastic wrap (last time I just used a paper towel). The "sealed" dough did have quite an offensive alcohol smell to it after about 14hr. I removed the wrap this morning and the alcohol smell has disappeared and all that's left is that yeasty/beer aroma. The original plan was to let it go for 48hr at room temp, but I think that wrapping the bowl may have sped things up a bit, so I am going to cook it up tonight.
When I asked about leaving the dough at room temp, my concern was if I add some buttermilk powder to the recipe. You think this is ok? Where can you get fresh ADY from? Do you use a specific brand of corn oil?