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