Christine Dabney wrote:
> On Fri, 17 Oct 2008 14:32:40 -0400, Tracy > wrote:
>
>> So, I took a look at it this morning and it hasn't risen very much. It
>> is no way near where an all ap flour dough would be. Maybe half as high?
>>
>> This is with two days in the fridge.
>> I was planning on taking it out of the fridge - maybe punching it down
>> and letting it rise on the counter for an hour or so.
>
> When you made it, did you let it sit out for a bit before you
> refrigerated it? That's what I do, to give the yeast a head start. I
> think I let mine sit out for an hour or so...then put it in the
> fridge. And I have to keep on punching it down after that...
>
> Christine

Nope, I just stuck it in the fridge. I don't think it's a loss, yet.