SC - OT-OOP-bread help!

[LrdRas at aol.com]

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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