On Fri, 01 Jun 2012 11:58:25 -1000, dsi1 >
wrote:

> On 6/1/2012 6:18 AM, sf wrote:
> > On Thu, 31 May 2012 09:22:31 -1000, dsi1
> > > wrote:
> >
> >> That's a good idea, I'm not sure why I never thought of it. Shame on me!
> >
> > Why would you be expected to think of it? You're not an experienced
> > bread baker and I bet you've never made something called "refrigerator
> > rolls". It opens the novice's eyes to a whole world of yeasty
> > possibilities. There are many versions on the internet, including
> > Betty Crocker's which is practically fool proof... although I bet
> > there's a fool or two who could mess it up if they tried hard enough.
> >
>
> I have over 40 years of experience with basic Italian/French style dough
> and can whip up a batch as anybody. I no longer bother to measure
> anything anymore. It never occurred to me to stick the dough in a
> microwave although I've proofed in a regular oven many times.
>
> I don't have much experience with American style white bread and bread
> with different flours though American style white bread was the first
> dough I ever learned. I just never found the loaf very appealing and
> like the simplicity of water, flour, yeast, sugar, and salt. In a way,
> you're right about my lack of experience but in a way you're wrong.
>
> I'm not too interested in sweet, eggy, and milky, doughs although you're
> right that it's a whole 'nother world.

Maybe I didn't read some part of some thread where you itemized your
bread baking experience, but I was under the impression that you
mainly made pizza dough and not very often - so I had the wrong idea
about your bread baking expertise.

--
Food is an important part of a balanced diet.