"Dick Adams" > wrote:

>Making dough which will sustain a long enough rise for that takes
>some expertise. So does refreshing a dormant start

Well, there's no problem with activity! The second time I used the
starter, I proofed the dough at room temp, so it rose a little slower.
Still, took just 3 hours. I refreshed the starter the day before, and it
was foaming nicely when I made the sponge in the evening to "work"
overnight.


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G