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Testing limits
Hi All:
In http://groups.google.com/group/rec.f...f48b8a4ad47258 Dick Adams wrote: "It is hard to say how long, because there are many parameters. But a 12 hr. 80° sponge will probably produce some pretty raggy dough..." As is often the case, Dick pretty much nailed it on the head with his guestimate. That guestimate was supported by my experiment trying to get three rises from my OSF. It is pictured here for your amusement: http://sourdoughbaking.blogspot.com/...ugh-brick.html Ray |
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