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Old 01-25-2006, 01:15 PM
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When you test something like this, don't go for the extreme temperatures where the conclusion is obvious. I agree that the oven should be substituted with the freezer. And the oven shouldn't be 200 degrees or higher. Because when the temperatures are so extreme, the yeast dies, and the dough ends up not rising at all.

When you're in doubt how long you have to wait, why don't you just try setting out the yeast and dough one time and see how long it takes to fully rise?
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