>From: Susan Chapin <schapin@mitre.org>
>Subject: Question on Proper Rising Times
>Date: Mon, 12 May 1997 11:01:20 -0400
Susan asked:
> I noticed that after about an hour of the
>second rise the bread simply stopped rising. To be certain, I left the
>second rise for two hours, and observed that there was no further change.
> So obviously the yeast had died. The resulting bread was fine, no
>different from what I was used to using the White/Whole Grain cycle.
Susan, I doubt that your yeast died. It seems more likely that it simply
used up the available nutrients (sugar) in your dough, so it stopped
producing carbon dioxide.
Joyce
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Joyce L. Owen jowen@oregon.uoregon.edu
Eugene OR
Visit the Website of the Fanconi Anemia Research Fund, Inc.
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