Arri London wrote:
>
> 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.
>
> It isn't. Just needs the warming as you mentioned. We leave yeast
> 'starters' in the fridge for days at a time and work it up when
> convenient.

It ended up tasting pretty good - for a half whole wheat dough. A little
on the tough side of chewy but definitely not "short" which is the only
way I can think of to describe ww dough that has not risen in the fridge
overnight or rather 2 nights.

Next time, I will make the dough and let it sit for a bit before I put
it in the fridge and see if there is any difference.

-Tracy