Ok..thanks for the tips. We figured out why the problems of no
rising. We would put the dough in the oven and set to warm. The
electri oven would turn on the heating elements and the temp would
rise to 150 or so and then settle back down to 90. The electric
elements are on or off....no in between. So the several minutes it
was at 150 probably killed most of the yeast. So now we just give it
a 30 seconds of on, turn it oven off, let it settle to 85 and then
put the dough in to rise. That worked really well.
EVen though the low oven setting quiesently or after setteling was
about at the right right, the initial heat regulation of the oven
when the heating elements turns on is not good, spiking to a high
temp and killing the yeast.
thanks again for the tips
- In [email protected], "Vicki Story" <[EMAIL PROTECTED]> wrote:
>
> The electric blanket...never thought of that one.
>
> About 30 minutes to an hour before I start to bake bread, I turn my
oven on the lowest temp and shut it off when it reaches lowest temp.
By the time I'm ready to let my bread rise (oven has cooled down) I
put the dough in the slightly warm oven in a metal bowl till it
doubles in size...about 45 min to an hour. This is the only place I
have ever found that doesn't get drafty and works beautifully.
>
> Vicki
> ----------
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>
>
> [Non-text portions of this message have been removed]
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