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Posted to rec.food.sourdough
Kenneth
 
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Default PROOFING TEMPERATURES

On 25 Nov 2005 22:38:56 -0800, "Rick in CO" >
wrote:

>How much difference can there be if proofing for a longer time?
>
>Thanks,
>Rick in CO


Hi Rick,

I do not understand that you are asking above. Could you say
a bit more?

(Also, and perhaps related - It's convenient for those
responding to see some of the message to which you are
responding.)

Thanks,
--
Kenneth

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