Sally, I know what you mean about the acai. In this small quantity, I can detect a hint of tartness but otherwise the acai flavor does not come through. However, I’m not sure I would use it again, as it produced a brown color, where I thought it would be dark red or purple.

Miriam, many doughs can be retarded but you should not necessarily adjust the amount of yeast if you are going to do so; normally you would just plan to ferment it longer at a cold temperature vs. a shorter time at a warmer one.