SC - OT-OOP-bread help!
Philip & Susan Troy
troy at asan.com
Tue Sep 21 20:31:34 PDT 1999
In a message dated 9/21/99 10:12:10 PM Eastern Daylight Time, lcm at efn.org
writes:
<< 1) the heat today. But that shouldn't matter, should it? And why would
the dough be sticky? >>
The rise could be affected by the heat. More heat faster yeast growth. :-)
Also the humidity of the air has a lot to do with how much moister the flour
will absorb. I would venture to say that a combination of good yeast and
environmental factors caused the bread to behave the way it did.
Ras
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