That sounds like an awesome in one's life.

The first week that thing will rise up and double in size if you want to make a loaf of bread. In the second weak those yeast are churning through whatever reserves they can find and start throwing off all kinds of tasty phenols and esters. But the closer it gets to day 14 it might start to look a little tired. It's not going to have that rising power. This is when petas and pizzas and English muffins and breadsticks become the order of the day. This is something close to a 60% hydration. Which is wicked high for pizza crust. If you make pizza out of it on day two you're going to get some rise. Do it on day 13 and you're going to get a thin crust pizza.

My wife always wants the same thing. She wants pepperoni banana peppers and black olives. For my pizza, I start scrounging the cabinets, canning goods and the refrigerator. What can I put on mine?