On Sat, 17 Jan 2004 22:00:54 -0600, "Brian Macke"
> wrote:

>I think it's improper to say that warming up the dough is "accelerating"
>the proofing process. Proofing dough is done at the ideal temperature for
>yeast growth (near 32C/90F and 80-85% humidity).

Well, we certainly disagree...

When you say above that "Proofing dough is done at the ideal
temperature for yeast growth" you are confusing "ideal" with "most
rapid."

Proofing can, in fact, be "done" at any temperature that allows the
yeasts to multiply. Dough will proof (slowly) in the refrigerator.

All the best,

--
Kenneth

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