On Fri, 17 Oct 2008 16:01:00 -0400, Tracy > wrote:

>Lou Decruss wrote:
>> On Fri, 17 Oct 2008 15:49:25 -0400, Tracy > wrote:
>>
>>> 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.
>>
>> Try the microwave at 10% for a few minutes. Put a cup of water in
>> there with it if you're not sure of your microwaves power.
>>
>> Lou
>>
>I could try that....straight from the fridge?

Sure. I assumed you had it out already and it wasn't warming up fast
enough.

Lou