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Old 02-15-2012, 04:31 AM   #11
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Great write up Steve. Well thought out and presented. I'm adding this to my list of things to try.


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Old 02-15-2012, 07:18 AM   #12
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I always proof my yeast. Like you said Steve, you know right away if it is viable. I pur my dough in the oven with the light on for the rising. The bulb is a 40 watt appliance one and gives off just enough heat to help the dough rise. I don't know why, but I have never had very much luck with the rapid rise yeast. The dough just doesn't rise enough.

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Old 02-15-2012, 10:09 AM   #13
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Originally Posted by justplainbill View Post
How much should the baked loaf weigh?
I can't really say. I've never weighed it. My guess would be somewhere between one and one-and-a-half pounds.
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Old 02-15-2012, 10:12 AM   #14
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Originally Posted by Steve Kroll View Post
I can't really say. I've never weighed it. My guess would be somewhere between one and one-and-a-half pounds.
My guess too.

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