Welsh Dog wrote:
>
>
> I never chill it... even here in Oz... I don't think it would rise
> properly. It *does* need to rest awhile tho.
>
> I'm sure there is a proper chemical reason for resting it but no idea
> what that is. Maybe the protein strings become more elastic or
> something!


The idea is to let the gluten relax, which I guess means it becomes less
elastic and allows the batter to rise without the gluten holding it together