leanza
Babbling Farker
- Joined
- May 26, 2007
- Location
- Southern...
"Some recipes call for proofing dough at room temperature, others suggest a warm environment, and still others specify a cold environment like the fridge. Is one approach better than another?"
America's test kitchen discusses the issue.
http://www.cooksillustrated.com/howto/detail.asp?docid=20323&Extcode=L0KN5AA00
America's test kitchen discusses the issue.
http://www.cooksillustrated.com/howto/detail.asp?docid=20323&Extcode=L0KN5AA00