SC - OT-OOP-bread help!

[Philip & Susan Troy]

LrdRas at aol.com wrote:
> 
> 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

The heat may also have caused the yeast to mutate more/faster, which
could produce a wide spectrum of unexpected results.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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