On 6 Feb 2005 18:13:22 -0800, "
> wrote:

>Here's a related tid-bit I picked up. An optimal way of proofing
>dough(quickly) is to put the dough in a cool oven with about a quart of
>boiling water (not directly over the water pan). It provides a nice
>humid temperature controlled environment for the yeast. I've also
>heard about microwaving the dough, though it only works with very low
>powered or specific models of microwave.
>
>Aaron

Hi Aaron,

But, as is true for all fermented foods: The more quickly
they are made, the less pleasant the taste.

All the best,
--
Kenneth

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