"Dick Adams" > wrote in message
...


Don't discount the possibility of dumb luck. It often strikes
on the first try. Well, if you should lose the "recipe", you can
always search it up on the Web, or figure it out de novo using
the calculator at http://samartha.net.

Don't discount the reality of a good "recipe." Have used it more than once
at this juncture. Results all good. This is my first try only as it relates
to your method. Have been working with sourdough for over 15 years.


That is interesting. But I should tell you that my rising loaves
are always covered or enclosed. Almost always it is under
the translucent plastic base of a garment storage box also
covering wetted items like cellulose sponges or a dishtowel.
(For some purposes, thermostated heat is supplied, from
resistive elements underneath.) If that is omitted somewhere
in my web-posted stuff, I would like to know just where.


My intention was to present the techinique I used to keep the dough moist.
It was not to say that you didn't mention "covering" during rise. My "spray
& wrap" method works me as I am sure covering as you do does the job also.

AB