On Sat, 14 Feb 2004 08:20:40 -0600, Knox Graham wrote:

> I'm wondering what the benefits would be to the three-rise method as opposed
> to the two-rise which I am using.

There are people, like myself and your G'ma, who think that the
longer dough ferments the better the taste. It's not the rise-number
as it is the rise-time. The new fangled way is to retard-rise the dough in the
frig for maybe a 24 hours or more. They used to do this in the old days by
putting it in cool cellars overnight.

Anyway the short answer is three rises develop more flour flavor.