On Wed, 03 Aug 2005 15:42:48 -0700, dan w
> wrote:

>hi all,
>i have a question about gluten. exactly what factors affect gluten in
>sd bread? i.e., salt, time of sponge development, bread dough raising
>times, etc. the reason i am asking is that i am having trouble getting
>long rise times in my bread dough, after forming. i suspect that i am
>adding too much/too little salt, or too long in the sponge stage.
>
>i generally use a ap flour starter that is very active and am mostly
>using the folding/no knead technique, trying to keep dough as wet as
>possible without having forming issues. the actual % of hydration, i
>don't know, but the recipe includes, in total: 1c (1/1) starter, 4c ap
>flour, 1 1/2-1 3/4c ro water.
>
>thx in advance,
>
>
>Dan w

Hi Dan,

What is the nature of the "trouble" you are having getting
long rise times?

All the best,
--
Kenneth

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