On Wed, 03 Aug 2005 16:54:29 -0700, dan w
> wrote:

>Kenneth wrote:
>> 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.
>>>Dan w
>>
>>
>> Hi Dan,
>>
>> What is the nature of the "trouble" you are having getting
>> long rise times?
>>
>> All the best,
>
>my trouble is that i would like the rise time to be longer, without
>refrigeration, so that flavor will develop better. i currently only get
>about 1-2 hrs rise time, before signs of gluten deterioration develop.
>
>Dan w

Hi again Dan,

As before, I have essentially the same question:

What is the deterioration you are concerned about? That is,
what would be the difficulty you would anticipate if you
just let the loaf ferment longer?

All the best,
--
Kenneth

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