On Friday, June 15, 2018 at 6:36:25 PM UTC-6, Julie Bove wrote:
> "jmcquown" > wrote in message
> ...
> > On 6/15/2018 11:31 AM, Sqwertz wrote:
> >> On Fri, 15 Jun 2018 06:59:05 -0700, Paul M. Cook wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 12 Jun 2018 14:14:13 -0700, Paul M. Cook wrote:
> >>>>
> >>>>> "Julie Bove" > wrote in message
> >>>>> news > >>>>>>
> >>>>>> "Paul M. Cook" > wrote in message
> >>>>>> news > >>>>>>
> >>>>>>> You have to let it rise once before chilling it and then wait 48
> >>>>>>> hours
> >>>>>>> for it to rise. The yeats needs time to develoip before being
> >>>>>>> chilled.
> >>>>>>
> >>>>>> Hmmm... Recipe didn't indicate that.
> >>>>>
> >>>>> That's the way it's done. It's a "secret" of great pizza dough.
> >>>>
> >>>> That's NOT the way it's done. I just started a batch of dough to be
> >>>> used in 3-4 days.
> >>>>
> > (snippage)
> >>>
> >>> You have always been of the ossified mindset that there is but one way
> >>> to do
> >>> things. That is wrong.
> >>
> >> Says the guy who just told Julie she did it wrong and that his way,
> >> "That's the way it's done."
> >>
> >> -sw
> >>
> > All Julie said about pizza dough was it was the only other refrigerated
> > dough she'd ever dealt with. She was making two different types of
> > no-knead refrigerated sandwich bread dough and asking about the rise.
>
> Not quite. I made whole wheat no knead. That's what I put in the fridge. The
> other was Julia Child's white and it is kneaded. I was told that both were
> delicious.

You didn't eat any of what you baked?