On 6 Feb 2005 18:13:22 -0800, "
wrote:

Here's a related tid-bit I picked up. An optimal way of proofing
dough(quickly) is to put the dough in a cool oven with about a quart of
boiling water (not directly over the water pan). It provides a nice
humid temperature controlled environment for the yeast. I've also
heard about microwaving the dough, though it only works with very low
powered or specific models of microwave.

Aaron

Hi Aaron,

But, as is true for all fermented foods: The more quickly
they are made, the less pleasant the taste.

All the best,
--
Kenneth

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