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mR.vINEGAR - MYSTERY SOLVED! At home, I always placed my stainless steel bowl with the dough on the kitchen counter to proof for 18 hours. At the vacation home I put it on a wood table. And that is the problem! The cold quartz countertop, at home, dissipates the heat generated by the yeast...

Chief Longwind, Thanks for weighing in. Your approach is interesting and I will likely try something like that if my next experiment fails. I'll be making dough tomorrow, which will be ready on Saturday. I'll put my bowl on a wood table and see if that solves the mystery.

Bitser and dragnlaw: Thanks for your input! I'll be making dough tomorrow, which will be ready on Saturday. I'll put my bowl on a wood table and we'll see what happens ...

GotGarlic - I'm with you on the countertop temperature theory. I'm going to make a loaf tomorrow and have an answer on Saturday. I have my fingers crossed that a towel or cutting board over the quartz countertop will solve the mystery.

Hi taxlady. Room temperature is similar. I doubt that airborne yeast are making a difference, as the time that the dough it exposed to the air is only about 5 minutes before I cover the bowl with aluminum foil. My current theory is that the quartz countertop vs. wood table is the culprit. That...

Thanks, blissful. I happen to know a lot of scientists and I am always humbled by them. In retrospect, I wish I had studied the sciences, but took a different path. Fortunately, that turned out okay.

dcSaute: I thought about that too and determined that the elevation is very similar. At home, I'm at 613.01 and in Door County I'm at 584.11. I decided that such a minor difference wouldn't make a noticeable difference. As for water, I agree and figured that even soap residue on the SS bowls...

blissful: The yeast question came up in my mind at some point, but I didn't do anything about it, because I tried Fleischman's in both locations, with the same results. However, I did not keep track of where I bought the yeast. i.e. in IL or WI. Consequently, the next time I go up to WI, I'll...

You are correct ... I have been doing it based on time. I did a test a year or so ago, giving the dough at home more time to rise, but after an additional 2 hours, it didn't rise any more. As for humidity, perhaps that can be a factor, but I have been making this bread at least once a week for...

Thanks for your response, blissful. Since we're right on shore, the elevation is almost the same. Actually, the elevation of our house is slightly higher than our Wisconsin house. The mystery continues ...

I have this mystery and hope to get some help in solving it. (This is my first post, BTW.) My wife and I live in the Chicago area and own a vacation home in Door County, Wisconsin (250 miles North). I make a loaf of bread twice a week; about every 5 days. But there is a mystery ... The...