"U.S. Janet B." wrote in message
...

On Sun, 7 Jan 2018 14:08:58 -0600, Sqwertz >
wrote:
snip
>
>ObFood: Why does my no-knead bread always suck at rising the second
>time? It's like the yeast is spent or something.
>
>-sw

It shouldn't be worn out. People keep dough in the fridge for a
couple of weeks. Are you proofing at too warm a temperature? (80F) Or
(if rising in the fridge) are you not allowing enough time for it to
rise? Put out a PING to Graham, Boron and Ophelia. They all do no
knead. I haven't done no knead in a while and I never had any
problems.
Janet US

==

I don't have any problem with a second rise with my no knead dough. In
fact when I made my last lot yesterday I had it on a table a bit near a
radiator and it just about climbed out. I don't usually put it there but I
was busy with other cooking and needed it out of the way.