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On 1 Feb 2005 23:49:37 GMT, lid wrote:
>Vox Humana > wrote:
>
>> Mix, let rise, make up, refrigerate. Bake in the morning.
>
>:-) Thanks. That seems like the perfect solution.
>
>So, first rise done. Knock back, put it in the tins.
>Refrigerate which - as far as I know - slows down the
>yeast action. In the morning, pull the tins out into
>the room heat, let rise again, get the oven going. Bake.
>
>Thanks a million.
>
>d
Howdy,
I will add that your bread is likely to taste better...
For all fermented foods that I know of, slower is better.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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