"Tracy" > wrote in message
...
> 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.
>

I'm following your experiments with interest ... thanks!