On Sun, 6 Feb 2005 14:50:47 -0500
"Dee Randall" <deedoveyatshenteldotnet> wrote:


> > Isn't it the food that the yeast "eats" that gets used up, not the
> > yeast itself? Maybe that's what you meant.
> >
> > But it is an interesting question. How much rising is enough, not
> > enough, or too much? And how can I tell where it is?
> >
> You are right, my question is as you put it -- when does the
> food/flour/dough get used up by those yeasties (because there is only so
> much flour you can add to a formed dough ball.)


IT doesn't.

Eventually, the dough sours, and theoretically, the yeast may die.