On 27 Jun 2006 01:35:51 -0700, "Glenn"
> wrote:

>It's was quite satisfying to see the small rolls blow up like small
>baloons
>in only 30 minutes or so .-)

Howdy,

I've said for years that in this regard, making bread is
rather like making wine...

Certainly it is possible to ferment grape juice (or dough)
quickly, but the great tastes come with time.

All the best,
--
Kenneth

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