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feldon30 · December 4, 2008

Some things I'd like to throw out there. I don't know how they adjust to this recipe.

Active Dry Yeast pretty much requires no proofing and less time to rise. And as Earl mentioned Rapid Rise yeast you need less of it.

Also if you need a warm place to let dough rise, run a toaster or other oven at 200 degrees until it is preheated. Turn it off and keep the door closed. After about 10 minutes, it will be ready to let dough rise much faster than room temp.

December 4, 2008	#21
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	Some things I'd like to throw out there. I don't know how they adjust to this recipe. Active Dry Yeast pretty much requires no proofing and less time to rise. And as Earl mentioned Rapid Rise yeast you need less of it. Also if you need a warm place to let dough rise, run a toaster or other oven at 200 degrees until it is preheated. Turn it off and keep the door closed. After about 10 minutes, it will be ready to let dough rise much faster than room temp. __________________ [SIZE="3"]I've relaunched my gardening website -- [B]TheUnconventionalTomato.com[/B][/SIZE] * [I][SIZE="1"]*I'm not allowed to post weblinks so you'll have to copy-paste it manually.[/SIZE][/I]